Stir together the salt and brown in a small bowl.

Place the salmon filet on a baking sheet and cover both sides of the salmon with the brown sugar and salt mixture.

Cover and refrigerate for 6-8 hours.

Remove from the refrigerator and rinse the salmon with cold water. Pat the salmon dry with a paper towel and let it dry at room temperature for 10-15 minutes.

Preheat a smoker to 225 degrees F with a water pan.  Place the salmon skin side down directly on the grates in the smoker.

In a small bowl, whisk together the honey and water.

Let the salmon cook for 40-50 minutes until it reaches a minimum internal temperature of 145 degrees F.

Baste the salmon with the honey mixture every 15 minutes.

Remove the salmon from the smoker.  Let it rest for 10 minutes.

Then the salmon is ready to serve and enjoy!