Simple Dry brine(3 1/2 parts Brown sugar 1 part salt, coarse ground black pepper to taste) less sugar for king and coho. I add a bit of onion powder too. Some times just a micro amount of old Bay or a bit of Montreal steak season instead of the onion powder.
next day do a quick rinse pat down with a paper towel and then another lite coat of brown sugar and sprinkle of black pepper on some. Hang or elevate on racks for a longer than normal cool air dry until it appears like it is starting to get kind of a transparent deep red look to it. If you like squaw candy cut it into 1" full fillet strips with a bit more sugar and even longer dry tome before smoking. I judge how much wood to use by the thickness of the meat. but will leave it in the smoker at a low temp without smoke to get the firmness I like without putting to much smoke in it. I smoke at a low heat around 150 then raise it up a bit (around 180) after the chips are gone to finish it off. The longer it takes without over cooking it the better.