Here's what I use to smoke all my fish:

1 C brown sugar
1/4 C non-iodized salt
2 C soy sauce
1 C water
1 C white wine
4 cloves garlic - chopped
1/4 small yellow onion finely diced
1 tsp chopped ginger

Place in a glass or SS container
Soak O/N in fridge
Place on a rack to dry for 1-2 hours
Smoke for 4-8 hours at low temp (<150F)
Optional - heat at 165 for 10-20 min in oven to sterilize

I've used the above recipe on everything from pinks to kings and have also smoked albacore the same way. I smoked 7 ocean caught pinks last weekend and they were quite tasty. I gave much of it away but the pieces I kept were good. However, I must admit I tossed in a couple of coho tails and I'm not giving those away to anyone. The pink taste just fine and smoking tends to result in a product that is more moist than coho. The smoked pink is not as attractive looking as a smoked coho or king fillet but it tastes great.

That said, I only keep pinks when it's clear they're going to die anyway and smoking is pretty much the only thing I do with them. That's not to say that pink salmon aren't tasty, but relative to king or coho, I don't like 'em much. Relative to most fresh water fish, I'll take pink salmon every time.