In my opinion, salmon is never as good as it can be unless it’s smoked. It’s also never as good as it can be unless you brine it before you smoke it to help lock in the tasty fats. In this recipe, I will show you how to brine the salmon, dry it until it forms a perfect “seal” or pellicle on the outside, season it with barbecue rub and sweet and tangy citrus juices then smoke it to absolute perfection.