¾ cup packed light brown sugar, divided

2 tablespoons kosher or sea salt

Remove salmon from package, rinse with cold water and dry thoroughly.

Mix together ½ cup brown sugar and the salt.  Sprinkle evenly over salmon flesh (not skin) and press in.  Cover with plastic wrap and refrigerate overnight.

Right before grilling, rinse sugar/salt mixture from salmon.

Heat grill to medium-high heat on one side, add some water soaked hardwood or apple wood chips.  Fabricate a piece of heavy duty foil into a make-shift baking sheet with sides to fit the salmon filet.  Place salmon on sheet and sprinkle with remaining brown sugar.

Place salmon on the side of grill without heat, close lid and allow salmon to grill/smoke for 30 to 60 minutes (depends on how hot your grill is) until salmon flakes, but is still moist.  Do not allow to dry out.

Serve hot, warm, cold or at room temperature.