A very basic and easy recipe for smoked salmon.
Brine recipe:
3 parts Brown Sugar
1 part Kosher Salt
2-3 Crushed Garlic Cloves
Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine.
Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Apply a layer of black pepper on fish.
Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months.