Well, here is what I did (and I think it turned out great).
First, I went fishing, between my wife and I we caught our limit of Salmon, two each. (It was a blast, got some crab while we were out and about as well)
I brined the salmon for 36 hours, salt, white and brown sugar, pepper, garlic, lemon, orange, and whatever else I threw in there.
Let it air dry (with a fan on it) for four hours to develop the Pellicle.
Put it on the smoker at 150*, for the first hour with some apple wood, glazed it with some honey and bumped the temp up to a little north of 175, watched the IT closely, glazed it one more time, and pulled it between 130 and 140 IT (There were a lot of pieces there so I had some variation in temps).
Turned out great.