There are lots of recipes for smoke salmon, the secret seems to be in brine that you marinate your fish in. The one I use will leave the smoke salmon a little sweet and very smoky.
Slice two pounds of salmon filets into large chunks.
Mix a brine of 1 ½ cups apple juice and ½ cup of Soy Sauce. Marinate the chunks in the brine. Place in the refrigerator overnight.
Next day remove the chunks from the marinate and allow the fish to come to room temperature.
Grease the grills in your smoker.
Place the chunks, skin side down, on your grill. With your smoker at or near the right temperature (150– 175 degrees), Close your smoker and slow cook the salmon for 3 hours.
When done your salmon will have reduced down to about half its size. This is a very simple and tasty way to make smoke salmon.