Prepare the Brine: In a large bowl or pot, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved.

Add Aromatics: Toss in the black peppercorns, bay leaves, garlic, and dill for added depth of flavor. If you’re using maple syrup, add it now.

Submerge the Salmon: Place your salmon fillets into the brine, ensuring they’re fully submerged. Use a plate to weigh them down if necessary.

Brining Time: Cover and refrigerate for 8-12 hours. This duration works well for most fillets, but thicker cuts may need up to 24 hours.

Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt. Pat it dry with paper towels and place it on a rack in the refrigerator for 1-2 hours. This step helps form a pellicle, a thin, tacky layer that enhances smoke adhesion.