| 1 lb. salmon filet, skinned | 1 1/2 cup water |
| 1/3 cup sugar | 2 Tbs salt |
| 6 Tbs hickory chips |
Soak salmon in brine of sugar and salt for one hour.
Place hickory chops in bottom of smoker (put at ends rather than directly
over burners, to last longer).
Place fish on smoker rack and cook at med-low for 45 minutes.
Serve with Green Goddess sauce.