Combine the hot water, kosher salt, and brown sugar in a large bowl or measuring cup. Stir until fully dissolved. Chill the brine completely in the refrigerator or freezer before using.

Trim off the thin belly section if present and remove any pin bones with tweezers. Place the salmon skin-side up in a baking dish with high sides.

Pour the chilled brine over the salmon until fully submerged. Cover and refrigerate for at least 1 hour per pound. Smaller fillets typically need 4–8 hours, while thicker fillets may need up to 12 hours.

Rinse the salmon under cold water to remove excess brine. Place the fillet flesh-side up on cooling racks over a sheet pan.

Refrigerate uncovered for 8–24 hours until the surface becomes tacky. This sticky coating, called the pellicle, helps the fish absorb smoke and retain moisture while smoking salmon.

Season lightly with lemon pepper seasoning. Since the brine already adds saltiness, avoid over-seasoning if your blend contains salt.

Keep the salmon refrigerated while preparing the smoker.

Preheat your smoker to 180–200°F over indirect heat. Add cherry wood, apple wood, or mild smoking pellets for balanced flavor. Avoid mesquite, which can overpower the salmon.

Place the salmon fillet directly onto the smoker grate. Insert a temperature probe into the thickest part of the fillet.

Smoke until the salmon reaches your desired internal temperature:

120°F: very soft and silky

125–130°F: tender and moist

135°F: firmer texture

Depending on thickness, smoking time can range from 45 minutes to 3 hours.