Tequila-Smoked Salmon with Radish Salsa

• ½ cup packed light brown sugar
• ¼ cup kosher salt
• ¼ cup plus 1 tablespoon tequila, divided
• ¼ cup chopped fresh cilantro leaves and tender stems
• 1 jalapeño chile pepper, finely chopped (about 1 tablespoon)
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated lemon zest
• 1 teaspoon ancho chile powder
• 1 center-cut salmon fillet (with skin), 2 to 2¼ pounds and 1¼ to 1½ inches thick, pin bones removed
• 1 tablespoon olive oil

Salsa

• 1 bunch radishes (12 to 16), trimmed and cut into very fine matchstick strips
• ½ cucumber, peeled, seeded, and cut into ⅛-inch dice (about ½ cup)
• ¼ cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 5 teaspoons fresh lime juice
• 5 teaspoons granulated sugar
• ½ to 1 jalapeño chile pepper, seeded and finely chopped (2 to 3 teaspoons)
• ¼ teaspoon kosher salt

• Tortilla chips