I like to slice raw salmon into 6-12 millimeter thick slices. Mix brown sugar and salt together in a bowl. Maybe 1/3 cup sugar and a tablespoon of salt. Sprinkle evenly over all the pieces, rubbing gently. Let it sit covered at room temperature.
I start my smoker with a dozen lumps of charcoal. And then spread them out widely with gaps the size of the charcoal pieces. Then I put wood chunks in the open spaces. Gaps are good if it’s windy or very hot outside. You want smoke not flames. So spreading it out is way better than stacking or piling. Took me a bunch of try’s to realize you want to go sparingly with the charcoal.
Spread the salmon pieces on your grill.
Cover and watch the temperature. If you get flames, you can spray water on the flames from a spray bottle. You should also have a pan of water under your salmon.
When true chips are all consumed and things cool off, remove the salmon and enjoy your healthy snack.