I smoked a small salmon fillet on Saturday while I was smoking some Boston Butt's for pulled pork. I brined the fillet for 1-1/2 hours, rinsed it well, drizzled it with EVOO and topped with some light brown sugar. I smoked it at 180 degrees until it flaked. My wife and I ate part of the fillet for lunch and the rest I turned into a great salmon dip. Here's the recipe:

8 ounces cream cheese softened
1/2 cup sour cream
1 tablespoon fresh lemon juice (or to taste)
Mix the above and then add:
6-10 ounces smoked salmon, chopped fine
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
White pepper

The dip with the smoked salmon was unbelievable!! great smokey taste.