So many recipes to choose from it is nerve racking. I think I have decided on using Dutch's Maple glaze. So if I understand correctly I do not need a brine? I will probably just take my thawed salmon filet and rinse well. Maybe let it dry for a couple hours at room temp. Then smoke using cherry and or apple wood? I have Cherry, apple, hickory and mesquite available to me. I will likely smoke at about 200 degrees until done. My filet is 1.75lbs. with the skin on, fresh caught Atlantic salmon.
Any other suggestions / comments? I am trying to keep it simple for my first salmon smoke. Thanks so much in advance! I have read so much I feel like I know you guys!