I cure mine with some salt, sugar and dill (plenty of mixtures around) in a glass dish for 12 hours. After that the salmon is called Lox (unsmoked cured salmon). Taste a piece (it's fully cooked from the brine) and if it's too salty soak it for a bit in cold water. I usually do myself. After which let it sit out and dry. The salmon (or any fish) will get a sticky texture on it which you want. It will help the smoke stick.
What you can really only make in the summer is kippered salmon (fully cooked smoked salmon) which is amazing to say the least. For Nova Scotia Lox (smoked cured salmon) you really cant go over 70 degrees in the smoker.
The best thing is even if its too salty after you're done cooking it you can still wash it off. Salt rinses out of fish easly.
My whole family loves salmon and we eat it all of the time. Smoking it just makes them go crazy. It's gross how much of it the kids will eat. No preservatives, no chemicals and it's very healthy for everyone.