It is great, and I cannot take credit for it, I got it off another smoker forum and just made a few minor mods to it.
Citrus Glazed Salmon:
Basically you take Salmon Filets (skinned or skinless are both fine), I use skin on and soak it in a brine soak overnight (at least 8 hours...I did it for nearly 18 hours). The brine should be made up of 1/2 Cup plus 1Tbls. of Kosher Salt, 1 Cup of Sugar (brown or white will work) and 6 Cups of cold water. Put the brine solution and the Salmon filets in a ziplock bag and put them in the fridge overnight. When you remove the Salmon from the brine, rinse it in cold water and dry with paper towels. Baste the filets with Olive Oil all over and sprinkle with some Dill weed. Put it in the smoker at 225 degrees when it is smoking good with primarily oak chunks (soaked) and some hickory chips in the fire box and a hot full water pan with some garlic and onion seasoning in the pan. Smoke for 1 hour skin side down. (at 225 you are actually slow cooking the fish, not just smoking it, but who cares if you are eating it right away)
While the Salmon is smoking, make the glaze: Into a sauce pan grate or zest the peel from one orange, and one lemon. Add the juice from the orange and the lemon to the pot with the zest. Also add the juice from two limes (not the zest from the limes). Add an additional 1 Cup of Orange juice, add 1/2 teaspoon of thyme, and 2 Tablespoons of Balsamic Vinegar (I know you are thinking what? But believe me, add the Balsamic). Add 1 1/2 Tablespoons of corn starch and 1 Tablespoon of Turbinado sugar and just bring to a boil stirring constantly. You can also add a few dashes of Tabasco sauce, but I prefer leaving that out.
At the end of the hour remove the salmon from the smoker and place it on a piece of foil and cover on both sides with the citrus glaze and seal it in the foil. Place the foil wrapped Salmon back in the smoker for an additional 30 minutes. Serve with a little of the remaining citrus glaze spooned over the salmon.
Hope you enjoy it as much as we did.