Combine the brine ingredients in a container large enough to hold your piece of salmon, and stir until dissolved.

Add the salmon, and refrigerate for 2 to 4 hours.

While the smoker is heating , remove salmon from the brine, and pat dry.

Make an aluminum foil tray for the salmon, just larger than the piece of salmon itself, and put the salmon on top.

Sprinkle the salmon evenly with the paprika.

Once smoke is at temp Put the salmon (on its foil tray) on the smoker for 1 to 1.5 hours or until the salmon is well cooked. (estimate one hour per inch of salmon at its thickest part..

When it’s done, the salmon will flake easily when you press on it.

Serve immediately or refrigerate for up to 48 hours before serving.