1/4 cup soy sauce
1/4 cup brown sugar
3 tsp smoked paprika
1/4 cup of salt
lots of course ground pepper
3 T olive oil
Combine all of the ingredients, and cover the salmon. Brine for at least 4 hours, preferably overnight.
Remove from brine, pat dry, and put on cedar planks soaked in water and/or vinegar for at least an hour, preferably 4.
Put onto cedar planks, and into the grill at about medium heat. It usually takes 20-25 minutes for the salmon to get flaky and dry looking on the outside.
(Some people like to rinse the brine from their salmon before they pat down. I like my smoked salmon a *little* more tender.)