The one I did on Sunday was simple. 6" x 10" slab of salmon.
Slit the skin. Washed, removed pinbones. Used 1/8 cup sugar and 1/4 cup salt with spices. covered bottom of pan with that mix, placed salmon on it, covered with remainder of mix. Covered with saran wrap, weighted it down, and put it in the fridge for 24 hours.
Smoked it using hickory and maple wood Sunday, 2 hours at 150 - 175 degrees. It was awesome.