Ingredients

10 4-ounce (125 g) salmon fillets, skin removed
2 quarts (2 L) water
2 1/2 cups (625 mL) pickling salt
3/4 cup (175 mL)     maple syrup
3/4 cup (175 mL)  lightly packed brown sugar
6 ounces (375 g)  oak wood chips, as needed

Glaze:
1/4 cup (50 mL)     whisky
1/4 cup (50 mL)     maple syrup

Directions

In a large stainless steel bowl, combine water, pickling salt, maple syrup and brown sugar. Add salmon and set aside, uncovered, to brine for 2 to 3 hours.

Remove salmon from brine and place uncovered on a wire rack in a rimmed baking sheet. Refrigerate for 10 hours. (Leaving it uncovered prevents the salt from drawing out and forming an undesirable crust.)

After salmon fillets are dried, light a small fire in a commercial smoker. The temperature should not exceed 85°F (32°C). Add more chips as needed and continue smoking for 10 to 12 hours. Remove salmon from smoker and let rest for 2 hours. Combine glaze ingredients and brush on salmon.

Slicing will improve if you let the salmon rest for a full day. Makes 10 main course servings or 30 appetizer portions.