Cut the salmon fillets into 1" slices to make smoking and handling easier. 

Place into a large tray for marinating.

Cover the salmon with brown sugar Swerve, coarse salt and garlic.

Top with freshly squeezed lemon.

Cover with plastic wrap and allow to marinade in the refrigerator overnight or up to 24 hours.

Wash the salmon thoroughly and spread out on racks to dry for 1 hour.

Place the racks onto foil wrapped baking sheets.

Coat the salmon, both sides, with Lakanto maple syrup using a brush.

Place the racks of salmon into the smoker.

Light the smoker with briquettes and a handful (about 1/2 cup) of wood chips. 

Keep the briquettes and wood chips stocked and lit throughout the smoking process.

Coat the fish with Lakanto maple syrup 3-4 times as it cooks.

Smoke the salmon for at least 8 hours at 160 degrees.