I smoke most of my Salmon and Steelhead with a very quick and high quality method. Many of the commerical packers also use this hand packed dry cure method. The process includes using the highest quality fish, bled and cleaned immediately after catching. I commerical fished SE Alaska and the fish buyers often could see or smell the difference in a fish that wasn't handled properly (bled, cleaned, and iced within an hour, especially on warm days.) Also, bright fish make the best smoked fish.
To "dry cure" simply sprinkle canning/pickleing salt liberly on fillets skin side down. Cover completely, and allow to cure for one hour, rinse thouroughly, pat dry with paper towels, and air dry for 30 minutes in an area with good air flow (and away from cats!) Then smoke (I prefer Alder wood chips) for 7-9 hours depending on temperature and your heater. I find that I can smoke a fish the same day I catch it, and have it ready to vacuum pack the next AM. You certainly may add spices to the mix, however if you like the taste of Salmon, and it's well cared for, you'll enjoy this simple recipe. Enjoy!