I cold smoke a LOT of salmon.
dry cure it overnight in the fridge, smoke as cold as you can get it for 4-5 hours.
dry cure mix 3:1:1 seasalt:brown sugar:dried dill tips.
thoroughly cover both sides of the salmon side and leave in fridge ovedrnight.
iN morning pour off liquid and rinse rest of cure off the salmon and pat dry with kitchen paper.
leave in fridge to dry out a bit. a few hours, normally does the trick. but overnight won't do it any harm.
Smoke cold for 4-5 hours.
It's best sliced very thin at an angle so you get decent sized slices.
I'm doing some in a couple weeks so will post pics then :-)