Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, mix all brine ingredients thoroughly. in a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. rinse thoroughly after brining. pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. lay salmon fillets on smoker rack skin side down. cook in smoker at 165°f for 3-5 hours. cooking time will depend on the thickness of your fillets.

Target recipe: coat an 11 inch by 7 inch glass pan with non stick cooking spray. sprinkle salmon with brown sugar, salt and pepper. drizzle with liquid smoke. cover and refrigerate for 4-6 hours. drain and discard liquid. bake@ 350 degrees fahrenheit for 35-45 minutes or until fish flakes easily with fork. cool at room temperature then refrigerate 8 hours or overnight.