Place salmon, skin side down, in a large baking dish.
Combine brown sugar, Wright’s® Hickory Liquid Smoke and soy sauce. Spread mixture evenly over salmon. Cover and refrigerate for 4 hours to overnight.
When ready to cook, preheat oven to 350° F. Uncover and spoon and liquid over salmon. discarding excess liquid. Bake 25 minutes or until fish flakes easily with a fork.
Cool to room temperature. Serve, if desired, with capers, dill and lemon slices.