I Used the dry brine method suggested by Dionysus, thanks buddy. Dry Brine: 4 cups brown sugar 1-cup or less of kosher salt (adjust to taste) 12 teaspoons garlic powder ( I was out of fresh to press) Mix well. Generously dredge salmon pieces in dry brine, and stacked them in an airtight plastic/or non metal container. Put it in the fridge for 2-4 hrs( the longer it sits, the saltier it gets). then gently rinsed them in cold running water. Placed them on a rack to dry, about 4 hrs. Smoked at 225Â° using apple and mesquite wood, applied Cranapple Honey glaze towards the end. Removed salmon when internal temp hit 150Â°. Cranapple Honey Glaze: Â½ part Cranberry juice Â½ part Apple juice 1 part powdered honey 1 teaspoon lemon zest or juice of 1/2 lemon Let it reduce down at a low temp, until itâ€™s as thick as you like. * Keep an eye on it as it will burn very easily.