Thaw the salmon fillet but leave the skin on

Debone the fish

Combine all the rub ingredients but the maple syrup. Rub generously into the meat of the fish.

Wrap the fillets in plastic wrap

Store the salmon in a glass or plastid dish over night for at least 12 hours.

Unwrap the fillets and rinse the rub off under cold water. Pat dry and apply the maple syrup over the meat.

Heat the smoker to 165°F.

Let the fillet set at room temp for 30 minutes.

Smoke the filets for 4-6 hours. Time depends on the thickness of the fillets. The fish is ready when you see beads of water on the surface of the meat. The skin will fall off easily.

Eat right away or let it restwith no skin and vacuum pack for later use.