Rinse the salmon under cold water and pat dry.

Use tweezers to remove any pin bones and trim uneven edges for even cooking.

In a large container, mix the water, kosher salt, brown sugar, garlic cloves, and bay leaves until the salt and sugar dissolve.

Submerge the salmon in the brine, ensuring it’s fully covered. Cover the container and refrigerate for 6–8 hours.

After brining, remove the salmon and rinse it under cold water to remove excess salt.

Pat dry with paper towels and place it on a wire rack. Let it air-dry for 1–2 hours in the fridge or until a tacky layer (pellicle) forms on the surface. This helps the smoke stick to the fish.

In a small saucepan, combine soy sauce, mirin, honey, brown sugar, sesame oil, garlic, and ginger.

Bring to a simmer over medium heat and cook for 5–7 minutes.

Stir in the cornstarch slurry and simmer for an additional 1–2 minutes until the sauce thickens.

Let the sauce cool, then divide it into two portions—one for marinating and one for glazing.

Brush the salmon generously with the teriyaki sauce (reserve the rest for glazing).

Cover and let the salmon marinate in the fridge for 4–6 hours.

Preheat your smoker to 225°F.

Add your choice of wood chips (cherry, alder, or applewood are recommended).

Place a drip pan under the grill grates to catch any drippings.

Place the salmon skin-side down on the smoker grates.

Smoke at 225°F for 2–3 hours or until the internal temperature reaches 145°F.

During the last 30 minutes, brush the salmon with the reserved teriyaki sauce every 10 minutes to create a glossy, caramelized glaze.