I've been doing a skin-on salmon filet about twice a month for the past few months. I went from using a wet brine to using a "dry" brine. Someone on this board suggested using just a 50/50 mix of brown sugar to kosher salt. You rub it, refrigerate for 12-18 hours, rinse well, and soak in cold water for about 5 minutes. Dry it well. You can then return it to the fridge to develop a good pellicle for 12-18 hours, or just put it on the smoker like I do.
I did one on Christmas to use to make a smoked salmon spread. I used my AMZTS and a MES-30. Cold smoked for one hour (it was cold out), turned it on to the very lowest setting which is about 170 on my smoker. Kept an eye on the I.T. and pulled it at 147 (I like it a bit more done for the salmon spread) after three hours. So that was a four hour total smoke.
Came out great. It's simple and takes about no fuss whatsoever. I mix up the rub in advance and have it sitting on hand ready to go. I pick up a filet (I prefer wild but will use farm raised depending on what's on sale), get it home, rub it and let it sit in the fridge over night, rinse, and smoke it the next day. My total active time, that is actually doing something like checking the I.T. or rinsing it, is about an hour. Super easy.