In a large bowl or measuring cup, combine the hot water, kosher salt, and brown sugar. Stir until completely dissolved. Refrigerate until fully chilled.

Trim the thin belly section if desired and remove any pin bones using tweezers.

Place the salmon skin-side up into a baking dish just large enough to hold the fillet.

Pour the chilled brine over the salmon until completely submerged.

Cover and refrigerate for at least 1 hour per pound. Most fillets benefit from 4–8 hours, while thicker fillets can be brined for up to 12 hours.

Remove the salmon from the brine and rinse well under cold water.

Place the fillet flesh-side up on a cooling rack over a baking sheet.

Refrigerate uncovered for 8–24 hours until the surface becomes slightly tacky. This pellicle helps the smoke adhere to the fish while locking in moisture.

Sprinkle the salmon with lemon pepper seasoning. Since the brine already seasons the fish, use additional salt sparingly if your seasoning blend contains salt.

Keep refrigerated while preparing the smoker.

Preheat your smoker to 180°F (82°C) using indirect heat.

Cherry wood is an excellent choice because it produces a mild, sweet smoke that complements salmon. Avoid mesquite, which can overpower the delicate flavor.

Place the seasoned fillet onto the smoker and insert a thermometer into the thickest section.

Smoke the salmon until it reaches your preferred internal temperature, generally between 125°F and 145°F, depending on your desired texture.

Cooking time ranges from 45 minutes to 3 hours, depending on thickness.

This How to Smoke Salmon method produces tender, juicy fish with beautiful smoky flavor.

Transfer the salmon to a serving platter.

Loosely cover with foil and let rest for 20 minutes before serving.

Serve with fresh lemon wedges.