12 lbs salmon filets (1 lb filet used in video)

Marinade/Glaze:
1/4 cup maple syrup
1/4 dijon mustard
23 cloves garlic, minced
1/2 tsp smoked paprika
Salt
Pepper
1/2 tsp thyme
1 tsp lemon juice
1tbsp extra virgin olive oil

Add all marinade/glaze ingredients except EVOO to a bowl and mix well

Slowly drizzle EVOO into marinade/glaze while constantly stirring to emulsify

Cover salmon in marinade/glaze and marinate for up to an hour, or cook immediately

Heat smoker or grill to 325 degrees F. If using a grill push coals to one side to create a two zone fire

Place salmon in smoker or on the side of the grill away from the coals. If using a grill be sure to have the top vent on the salmon side to draw the heat and smoke over the salmon

Add 12 wood chunks on top of the coals

Cook for 2030 mins or to your desired internal temperature (guide below)

Remove salmon from grill/smoker, top with chopped parsley, then rest for 58 mins and eat it up

Salmon Internal Temperature Cooking Guide:

120°F (49°C) Very Rare: Soft, translucent; not fully cooked. Suitable for those who prefer a more raw texture.
125°F (52°C) Rare: Slightly firmer than very rare; still moist and tender with a bit of flakiness.
130°F (54°C) Medium Rare: Firm texture; still moist with some translucency in the center.
135°F (57°C) Medium: More opaque; flakes easily but remains moist. Good balance of texture and flavor.
140°F (60°C) Medium Well: Almost fully opaque; drier than medium but still flavorful.
145°F (63°C) Well Done: Fully cooked, flakes easily, and has a firm texture.

Maple Syrup: https://amzn.to/4gYEV4H
Dijon Mustard: https://amzn.to/3YgnKEx
EVOO: https://amzn.to/3zEfBQU
Smoked Paprika: https://amzn.to/4h8QI0y
Thyme: https://amzn.to/3ZWYhRD
Salt: https://amzn.to/4dyJIa8
Pepper: https://amzn.to/4exBFf5