Combine ingredients for brine in a deep sided 9x13" dish and mix thoroughly. Add salmon filet skin side up to the dish, cover, and let brine in the fridge for 8-15 hours.
Remove fish filet from brine and dry with paper towels.
Form a pellicle on fish by placing in front of a fan for 3-5 hours or placing uncovered in fridge for 5-8 hours.
Once pellicle is formed, pre-heat smoker to 180°F.
Place fish skin side down on smoker rack and allow to smoke for 1 hour.
After 1 hour, if desired, start brushing fish with glaze every 20 minutes until an internal temperature of 145°F is reached and the fish is finished smoking.