In small bowl, mix together salt, brown sugar, balsamic vinegar, fish rub and lemon zest. Thoroughly coat salmon with mixture.

Wrap salmon in plastic and arrange on baking sheet. Place a second sheet over salmon; add weight so it presses down on the fish.

Refrigerate at least 14 hours. Using cold water, rinse salmon. Let salmon sit at room temperature for 1 hour.

Preheat smoker grill to 180-200 degrees Smoke fish on grill grate 2 hours.

In small bowl, combine glaze ingredients; brush over salmon. Continue to smoke for 1 hour or until internal temperature reaches 140 degrees F.

Let cool 30 minutes.