For smoked salmon, gather 2 sides salmon, 3 limes, 1 tablespoon fresh thyme and 2 tablespoons olive oil. For brine, prepare 1 quart water and 2 1/2 tablespoons salt. Set smoker to between 200 and 225 degrees Fahrenheit, and the smoke brined fish until its internal temperature is 140 degrees.
When preparing the brine, make sure water is heated to a lukewarm temperature, and then add salt and stir until the salt dissolves. Next, add 4 cups of cold water and 2 1/2 additional tablespoons salt per cup. Place the salt water in a container large enough to accommodate the salmon sides. Rinse salmon in cold water, and place the brine in the water, skin-side down, for approximately 20 minutes. The fish should be entirely submerged.
After removing the salmon from the brine and lightly rinsing off the salt, pat the fish dry with paper towels and allow it to dry thoroughly by placing it on wire racks for two hours. When a tacky glaze forms on the fish, it's ready to smoke. If you have trouble keeping smoker at low specified temperature, reduce the heat either by opening the vents or keeping the lid slightly ajar. When placing the salmon in the smoker, place it skin-side down atop aluminum foil cut outs to avoid sticking. At this stage, rub in a mixture of citrus juices, zest, herbs, oil, salt and pepper, making sure to coat the top side of the fish generously. When the fish is done, the thickest portion of the meat should appear opaque.