The first recipe is "hot" smoking. The others are for ideas on marinades....

SMOKED SALMON

1/4 c. brown sugar
1 c. salt dissolved in 1 gal. water

Soak fish 1 1/2 hours per pound. Hardwood chips soaked in water overnight. Large bed coals or gas grill on low. Place chips over coal to create smoke. Cook very slowly until fish is tender, approximately 1/2 hour per pound.

SMOKED SALMON

BRINE:
1/2 c. canning salt
1/2 c. white sugar
1/2 c. brown sugar
2 gallons water

Skim salmon fillets and place in brine for 8-12 hours. Keep cold and stir occasionally. Drain the salmon and pat dry with paper towels. Place the fillets on racks and let air dry about 1 hour, until you see a glaze over the fish. Smoke for about 6-8 hours.

SMOKED SALMON BRINE

1/3 c. brown sugar
1/4 c. non-iodized salt
2 c. soy sauce
1 c. water
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. Tabasco sauce
1 c. dry white wine

Brine salmon chunks 8 or more hours, keeping refrigerated.