Prepare the Dry Brine: In a mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, and onion powder. Stir until evenly incorporated.

Brine the Salmon: Pat the salmon fillet dry with paper towels. Generously coat the mixture over the entire surface of the salmon, ensuring even coverage. Place the salmon in a glass dish or sealable plastic bag and refrigerate for at least 12 hours, though 24 hours yields the best results.

Rinse and Dry: After brining, rinse the salmon thoroughly under cold running water to remove excess salt and sugar. Pat it dry with clean paper towels and let it sit uncovered on a wire rack for 1–2 hours to form a pellicle.

Preheat the Traeger Grill: Fill the hopper of your Traeger grill with your choice of wood pellets. Set the temperature to 180°F and allow the grill to preheat for about 15 minutes.

Smoke the Salmon: Place the salmon skin-side down on the grill grates. Close the lid and let it smoke for 2–3 hours, depending on the thickness of the fillet. Use a meat thermometer to check the internal temperature—it should reach between 125°F and 135°F for tender salmon or up to 145°F for a firmer texture.

Optional Glaze: During the last 30 minutes of smoking, brush the salmon with honey or maple syrup for a touch of sweetness.

Rest and Serve: Once done, remove the salmon from the grill and let it rest for 10 minutes. Serve warm, chilled, or flaked into other dishes like salads or pasta.