I have used a recipe of 3 to 1 parts of white sugar and table salt, some garlic and onion powder, and black pepper. First brush the fillets with veg. oil, then put on enough sugar/salt that the oil does not wet out the mix. Then sprinkle with the garlic, onion and pepper. Put two fillets together, meat to meat, and wrap in plastic wrap, and refridgerate overnight. Be sure to put them in a pan though, because a lot of moisture comes out of the fish and your fridge will be a gooey mess. (Found out the hard way!) Rub the residual brine/spice mix evenly on the meat and smoke. It turned out pretty good.

A friend I know is getting me a recipe from an Alaskan fishing logde chef for a cold smoked salmon cured with apple cider and fresh rosemary sprigs. It sounds awesome, so I will post it as soon as I get it!