This is a recipe that I'd love to share, it's one I have came up with over the years.
1. Fillet fish and chunk into 2" wide strips from back to belly.
2. Get a large glass tray and cover the bottom with rock salt.
3. Cover the rock salt with brown sugar about 1/2" deep.
3. Get some liquid hickory smoke from the grocery store and add about 2 tablespoons and this can vary in how smokey you like it.
4. Lay your fish chunks face down into the tray and it will juice up in about 20-30 minutes. Let it brine for about 36 hours and about every 6-8 hours just scoop some of the brine up and back on top of the fish.
5. Don't bother with the smoker, just lay the fish on racks on top of a pan and put them in the oven at 150 degrees, and leave them in there until you like the firmness, usually about 6 hours or so. The best thing is it makes the house smell awesome.

Also never rinse the fish before smoking.. Leave the brine on them. Anything else you want to add you can, but reality is this is the sweetest smoke tasted salmon you'll ever find.
Keith