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Please keep in mind that I use a Traeger Wood Pellet Grill, so the controls/settings refer to the controls/settings on my Traeger. The recipe can easily be converted to whatever type of griller/smoker you have with a little bit of experimenting (eg. you don't have to start your grill on Smoke Setting).

4 salmon fillets (about 6 oz. each, thawed if necessary)

1/3 cup pure maple syrup

1/3 cup apple juice

3 Tbsp. soy sauce

2 Tbsp. minced onion

2 cloves garlic, peeled, minced

Wipe fish with damp paper towels; set aside.  Combine remaining ingredients for marinade; reserve half of mixture for basting.  Pour remaining marinade in resealable gallon plastic food bag; add salmon and seal bag, flipping to coat.  Place bag in refrigerator for 1 to 3 hours.  Drain and discard marinade.  Start Traeger grill on Smoke with the lid open until fire is established (about 5 minutes); switch setting to Medium (300 F on thermostat).  Place salmon on grill flesh-side down; close and cook for 5 minutes.  Bast with reserved marinade.  Turn salmon over, skin-side down and cook for 10 minutes or until salmon turns from bright to pale color and flakes easily when tested with a fork, bast again if desired.  Remove to platter, serve hot.

Recommended Pellets:  Mesquite and Hickory

Hope you enjoy!