Talk to Tony at Oly Seafood, he's a great guy. He shared his recipe with me once, but I can't remember it all...but I do know his secret ingredient...BBQ sauce. After his initial brine (and I think it's a simple one), he puts it in the oven for about 25-30 minutes, wipes the fat off, brushes it with KC Masterpiece then smokes it (not sure for how long).

I haven't tried his smoked salmon, but I assimilated the knowledge for my own use...mmm! laugh