Slice the fresh salmon into 1-inch cubes, creating approximately 35 pieces from a whole side.

In a separate bowl, combine brown sugar, kosher salt, maple syrup, honey, and 2 cups of water until smooth. Pour over salmon cubes and refrigerate for at least 3 hours or overnight.

Set your smoker to a low heat of 180°F and preheat thoroughly.

Line smoker grates with aluminum foil. Place marinated salmon cubes on grates, spaced apart. Add wood chips and smoke for 1 hour.

Simmer the remaining marinade in a saucepan over medium heat for about 10 minutes until reduced and thickened.

After the first hour of smoking, gently flip and brush the salmon with the reduced glaze. Continue cooking for an additional 4-5 hours, glazing every 45 minutes.

Once done, remove from the smoker and let cool slightly before serving.