For hot smoking you can use either a wet immersion brine or a dry brine. Once cured then the hot smoking process is very similar.
For a dry brine use a 50:50 mix of salt and suger and then cover the fish with it for 2-3 hours before rinsing off.
For wet brine Dave Omak is a good person to ask as he does a lot of it
If you are producing a hot smoked salmon then you need to start the salmon off at a relatively low heat and then raise it so that the proteins in the fish set gently and do not ooze out to give that white scum on the surface. Everyone will have their own precise temperature method but this is mine
- 50 C (122 F) for 60 minutes
- 75 C (170 F) until internal temperature reached 64 C (147 F)
- Temperature then dropped to 65 C (150 F) for 30 minutes
I do not know what your tastes are but be warned that some of the cures used on here use a LOT of sugar and I find them much too sweet for me. A while ago I did a comparison of a number of salmon cures and you can check that out here.