Cut the salmon into slices about one inch wide. If there are any skin or bones, remove them.
Combine 4 ounces of maple syrup, sugar, and salt in a bowl and brine the salmon for at least one hour.
Prepare your grill for indirect smoking or set up your smoker. The temperature should be roughly 225°F for a smoking time of about 2 to 3 hours. When cooking with a grill, you will need to put some wood chips in a smoker tube or wrap them in aluminum foil to generate smoke.
Smoke the salmon bites for about 3 hours with the lid on and baste them with more maple syrup about every 30 minutes.
Remove the salmon from heat when it looks ready or the internal temperature is about 140°F to 160°F depending on how you like it.
Serve as an appetizer or as a main course with salad and rice or potatoes.