Asian Smoked Salmon

1 Combine boiling water and salt in a bowl. Stir to combine and let cool to room temperature. Add ¼ cup coconut aminos, garlic, mustard and chili flakes (optional).  Stir to combine.
2 Rinse and pat salmon dry with paper towel. Place in a zip-top bag and pour in the brine. Squeeze as much air out of the bag as possible, seal and refrigerate 3-4 hours.
3 Remove salmon, pat very dry with paper towel and place on a parchment-lined baking sheet. Discard brine. For best results, let sit 2-3 hours uncovered in the fridge to fully dry and develop a pellicle.
4 Set Traeger to smoke setting. When white smoke builds, transfer salmon on baking sheet to the grill. Smoke for 45min with lid closed - no peaking.
5 Meanwhile, heat remaining ¾ cup coconut aminos in a small stockpot set over med-low heat. Reduce coconut aminos until they are at least ½ the original volume. Set aside.
6 Wipe off any white albumin with paper towel and baste with reduced coconut aminos. Raise heat to 225F. Cook an additional 45 min or until internal temp of the thickest part of the salmon is 145F. Baste salmon with reduced coconut aminos every 20 minutes and once more before serving.
7 Serve alongside grilled vegetables of choice and any remaining sauce for dipping.