Take salmon out of package and pat dry with paper towel.
In a pan with sides sprinkle half of dry brine on the bottom. Place salmon on top of dry brine and cover with the rest of the dry brine. Place in the fridge overnight.
In the morning take the salmon out of the brine and rinse in cold water. Pat dry with paper towel and place back on a clean baking sheet. Place in the fridge and let sit for 2-3 hours or until dry and sticky to the touch. This develops the pellicle seal and creates a sticky surface for the smoke to adhere too.
In a small bowl mix together seasoning. Rub salmon with seasonings.
Preheat smoker to 180 degree F according to manufacturer's directions. Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees F. This should take about 2 hours depending on how big your salmon pieces are.
Cool on a rack for an hour and then refrigerate or enjoy.
To store wrap tightly in plastic wrap and place in the fridge. It will keep up to 10 days.
The nutrition is based on the dry brine being entirely consumed which is not the case.