I really didn't do much in comparison to my butts or brisket. I had the inspiration on the way home from work, so stopped at Costco to pick up the fresh salmon. Left the bottom skin on, sprinkled on some of my rub, made sure to spray the grate well with olive oil, and put her in to smoke for about an hour and a half at 225. I used apple wood with a single chunk of mesquite so as not to overpower the fish. When I pulled her out, just put a little lemon over the top.
I was concerned because there was really no prep...no brine or anything but it really turned out great. Glad to know that an impromptu smoke can turn out so tasty.