I usually have lots and lots of salmon so poked around and found a recipe used for venison sausage that someone had tried on salmon. I tweaked it a bit to my liking. It calls for ground pork plus I added in a bit of bacon after checking out your recipe. It's pretty close to dialed in.

4.5 lb deboned salmon, ground
1.5 lb pork, ground
0.5 lb bacon, ground
3 tablespoons Morton's Quick Salt
3 teaspoons coarse black pepper
3 teaspoons garlic powder
3 teaspoons mustard seed
3-4 teaspoons crushed red pepper
2 teaspoons liquid smoke (not needed if you will be smoking the sausage)

The spices are to taste with adjustments as you see fit. You can pan fry a couple patties in butter or oil to taste the mix and see if you want to add anything more.

Mix it all together, cover and leave it to sit in the refrigerator overnight. Mix the following day for 5 minutes, cover and leave it to sit in the refrigerator overnight again. The third day, roll it into sausage casings. I mix in about 3/4 cup of water right before putting it into casings to help it flow through the sausage stuffer and I use the 1" diameter casings.

If you decide to smoke it yourself skip the liquid smoke and smoke at 190-200 degrees for about 2.5-3 hours. I have never smoked mine, but will probably go that route when I get a large enough smoker to hang strings of sausage in.