Combine the hot water, kosher salt, and brown sugar in a large bowl or measuring cup.

Stir until the salt and sugar fully dissolve.

Chill the brine completely in the refrigerator or freezer before using.

Trim off the thin white belly strip if present.

Remove any pin bones using tweezers.

Place the salmon skin-side up in a baking dish with high sides.

Pour the chilled brine over the salmon until fully submerged.

Cover and refrigerate for at least 1 hour per pound.

Smaller fillets usually need 4–8 hours, while thicker fillets may need up to 12 hours.

Rinse the salmon under cold water to remove excess brine.

Place the salmon flesh-side up on cooling racks over a sheet pan.

Refrigerate uncovered for 8–24 hours until the surface becomes tacky.

This sticky layer, called a pellicle, helps the smoked salmon absorb more smoke flavor while locking in moisture.

Lightly season the salmon with lemon pepper seasoning.

If your seasoning blend already contains salt, use a lighter hand to avoid over-seasoning.

Refrigerate the seasoned salmon while preparing the smoker.

Preheat your smoker to 180°F using indirect heat.

Add cherry wood, apple wood, or mild wood chips for balanced smoke flavor.

Place the salmon fillet on the smoker and insert a temperature probe into the thickest part.

Smoke the salmon while maintaining a smoker temperature between 180°F and 200°F.

For perfect how to smoke salmon results, cook until the internal temperature reaches your preferred doneness:

125°F for softer texture

130°F for medium

140°F for fully cooked salmon

Smoking time can range from 45 minutes to 3 hours depending on thickness.

Transfer the smoked salmon to a serving platter.

Loosely tent with foil and rest for 20 minutes.

Serve warm or at room temperature with fresh lemon wedges.