Easiest recipe to smoke salmon at home

I’ve had a few people reach out to me, asking how I like to cook my fish. This last trip, I decided to smoke the salmon that I caught.
While the brine that I used turned out to be a little bit saltier than I normally like, it was still quite delicious! You got to let that fish soak for somewhere between 8 to 12 hours in my opinion. I like a cold smoke, 180 degrees for about 1.5 to 2.5 hours, or when the fish is at approx 160 degrees or flakes off the skin.
Also, if you like your fish to have a little bit of a sweeter taste, I recommend adding a lot more honey.
Here's the ingredient & all you will need:
8 cups water
1/4 cup Brown sugar
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1/2 cup Sugar
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1/4 cup Honey
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3/4 cup Salt
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