1. Filet the salmon, remove the skin and cut into 1" slices.

2. Place salmon into a large mixing bowl.

3. In a small bowl mix 4 parts brown sugar to 1 part kosher salt.

4. Cover the salmon completely with the mixture of sugar & salt.

5. Top with lemon juice.

6. Cover the bowl with a large piece of plastic wrap and refrigerate for at least 4 hours.

7. Remove the salmon from the brine mixture and drain the excess liquid.  Rinse each piece of salmon thoroughly with cold water.

8. Place the fish on a flat surface like the countertop lined with paper towel or a wire rack to dry for one hour.

9. Preheat the Traeger smoker to 165 degrees F.

10. Place the salmon pieces directly on the grill grates of the pellet smoker.

11. Close the lid and allow the salmon to smoke for 2 hours.

12. Baste the salmon with maple syrup, this is an optional step but gives the fish a sweeter flavor upon smoking.
13. Smoke for an additional hour until the salmon reaches your desired level of doneness or the internal temperature reaches 145 degrees F.