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1
Stir first 4 ingredients in large bowl until both sugars dissolve.
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2
Add salmon, skin side up, to brine, pressing to submerge.
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3
Cover and refrigerate overnight.
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4
Remove salmon from brine; discard brine.
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5
Rinse salmon under cold water.
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6
Place salmon, skin side down, on rack.
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7
Let stand until top is dry to touch (do not pat dry), about 1 hour.
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8
Prepare barbecue (medium-low heat).
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9
Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
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10
Place 3 cups smoke chips on foil rectangle.
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11
Set atop coals 5 minutes before grilling salmon.
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12
Position barbecue rack at least 6 inches above briquettes.
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13
Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
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14
Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
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15
Using skewer, pierce 6 holes evenly over bottom of rectangle.
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16
Arrange salmon, skin side down, on rectangle.
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17
Place salmon on foil on grill.
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18
Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
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19
Remove salmon from foil, leaving skin on foil.
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20
Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).
