Set up your grill for indirect heating.

Put your salmon skin side down on a tray, or on your wood plank. Pour some teriyaki on there and rub it around with your fingers. Make sure you completely cover it.

Sprinkle on your fish or pork rub and then sprinkle a bit of dark brown sugar on there.

Place your salmon away from your heat or on your wood plank. If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.

You want to smoke your salmon – depending on the size – for about 30-45 minutes. When done, salmon should flake apart fairly easy with a fork.