- 2 pounds king salmon fillets, cut into 6-8 ounce pieces
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 6 cups cold water, plus more to submerge fish
- 3 tablespoons maple syrup
- 5 tablespoons Mae Ploy sweet chili sauce
- Rinse the fish and pat it dry. Remove any pin bones.
- Whisk the salt, brown sugar, and water until the salt begins to dissolve. Pour it into a shallow baking dish and submerge the fish, skin side up, adding more water to cover. Cover and refrigerate for one hour.
- Gently rinse each piece in cold water and place on baking racks over a pan of ice in a breezy, dry place (or aim a fan directly at it). After about 25 minutes the fish will develop a "sheen."
- Meanwhile, get some wood chips going in the smoker.
- Once the surface of the fish is dry and shiny, brush each piece with maple syrup.
- Place the fish on the smoker racks. Try to keep the temperature low so the fish smokes rather than cooks. After about 10 minutes, brush Mae Ploy sauce over the fish. Repeat again the next time you check the fish.
- Depending on the heat of your smoker and the thickness of the fillets, it may take anywhere from 30 minutes to 2 hours (longer/ low heat is better).
- The fish is done when a skewer slips through easily and the internal temperature is 120 degrees for medium-rare (my preference) or 135 degrees for done.
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