b'Brown Sugar-Brined, Stove Top-Smoked Wild SalmonBRIAN POORServes 4 to 5 as an appetizerFOR THE BROWN SUGAR SMOKING BRINE (YIELDS 2 CUPS):1W cups teriyaki sauce, thick and sweet, your favorite brandV cup water W cup C&H or Domino SugarW cup C&H Golden Brown Sugar or Domino Light Brown Sugar W cup Worcestershire sauce1 tablespoon garlic cloves, minced 1 tablespoon fresh gingerroot, peeled and minced2 tablespoons kosher or sea saltFOR THE SALMON:1 pound (approximately) salmon fillet, skin on, pin bones removed 2 cups brown sugar smoking brineNonstick spray (just a bit) 2 cups wood chips (I use fruit wood like cherry or apple; alder is also good.)TO PREPARE THE BROWN SUGAR SMOKING BRINE: Combine all of the ingredients in a heavy-bottomed saucepan over medium-high heat. Bring just to a simmer, then immediately pull off the heat and allow to cool to room temperature. Cooking the mixture will reduce moisture and could make it too thick. You just want to heat it enough to combine the flavors. Transfer to your refrigerator and chill completely.TO PREPARE THE SALMON:Cut the salmon into 3- to 4-inch-wide fillets and place in a nonreactive pan. Pour the brown sugar smoking brine over the salmon fillets and mix around so all of the fillets are covered well. Arrange in the pan so the fillets are well covered on all sides and not touching. Cover the fillets and place in the refrigerator overnight.The next day, you will want to remove the fillets from the refrigerator and dry them a bit. If you have cookie cooling racks, they work best. Just remove the fillets from the brine and gently shake off the excess. You dont need to be fussy or wipe them down; the brine has done its job. Spray the rack with the nonstick spray. Lay the salmon fillets, skin side down, on the cooling racks and place back in the refrigerator for 3 to 4 hours. This allows the surface to dry, which in turn gives the finished salmon a nice look.You will need an old, stove-top-safe roasting pan, a rack like the cookie cooling rack that will fit into the roasting pan, 4 empty small soup cans and some foil to get the smoking process going. You will also need to have a bit of an exhaust fan over your stove to remove what little smoke you will produce.132'