How long do you smoke?Go light on the salt for your brine. I've definitely over-salted mine. Shoot for 2:1 brown sugar to salt. I brine mine for less than 24 hours just straight in the fridge, put it in front of a fan for about an hour to get a pellicle, and from there it's easy!
Then make smoked salmon chowder with the extra that isn't eaten right away.