To prepare the Salmon:
Place 1/4 cup kosher salt on a large plate and place the salmon skin side down on top of the salt. Sprinkle the remaining salt on top of the fish, pressing down on the surface Let sit at room temperature for 30 minutes, or in the refrigerator for up to 2 hours. Rinse the salmon thoroughly under cold water to remove all the salt. Pat both sides of the fish dry with paper towels.
According to manufacturer's instructions, place the smoking chips in the center of the stovetop smoker. Cover with the drip tray (covered with aluminum foil for easy cleanup), lightly oil the provided rack and place it on top of the drip tray. Place the salmon skin side down on the oiled rack. Cover the smoker with the lid, but leave open a few inches. Heat the smoker on the stovetop over medium heat. Once a few wisps of smoke appear, slide the lid completely closed. Smoke the salmon until thoroughly cooked, 20 to 25 minutes depending on the thickness of the fish.
Wild Mushroom Ragout
Thoroughly clean the mushrooms by wiping them gently with a paper towel or stiff brush. Slice them 1/2" thick, discarding any tough stems. Set aside.
In a large sauté pan set over medium-high heat, melt the butter. Once the butter has stopped foaming, add the shallots and lightly salt them. Cook, stirring occasionally, until the shallots begin to soften, 3 to 5 minutes. Add the mushrooms, lightly salt, and cook, stirring often, until wilted and starting to brown, 8 to 10 minutes. Deglaze the pan with the brandy, scraping up the bottom of the pan to release any brown bits. Add the heavy cream, stir to combine. Season to taste with salt and pepper. Serve immediately alongside the smoked salmon.
Makes 4 servings.