Scrape scales off of salmon filet (but keep the skin on) and cut into sections approximately 3”x3”.
Mix all brine ingredients in a non-reactive bowl, or zippered baggie.
Place Salmon sections, skin side up, into the brine, and add more water if needed to cover all slices.
Place covered container in fridge and brine for 1-3 hours, depending on how much salty flavor you like.
Rinse fish thoroughly and pat dry with paper towels. Turn your MAK on to SMOKE mode.
Cut brown paper bag into sections slightly larger than each piece of fish (approximately 4”x4”).
Place each piece of fish in the cold smoker (skin side down) on a piece of paper. (The skin will peel away when you remove the fish from the paper.)
Coat the fish with a couple teaspoons of real maple syrup, then top with a few tablespoons of brown sugar.
Cold smoke for 2-3 hours, then move the fish to the main part of the grill to hot smoke. Coat with more maple syrup and brown sugar, and smoke until the internal temp reaches 135 degrees.
Peel the paper and skin away from the fish, and serve with bagels and cream cheese, crackers, or just eat it plain!