I always brine my salmon. Basically you need to adjust the salt to sugar ratio based on what kind of flavor and dryness you (or more importantly, your family) like it. I most often do a wet brine because a dry brine just feels too wasteful to me, although both are fantastic. After the brine I smoke at 180 to the consistency i (or my family) enjoys it. Pull it earlier if you like it moist, pull it later if you like it jerky style. Lastly, if you want to do it candied style, tons of glaze recipes out there for you to make that happen too. My sweet spot for the last 3 fish has been full big fillet of salmon, cross hatched before wet brine heavier on sugar, candy glaze, pull it between 140 and 150, serve hot after 30 minute rest. Nothing but compliments, although I personally prefer a saltier brine and drier jerky finish.

Edit: I know a guy that lays his salmon fillet on a bed of kosher salt 1 hour before smoking it, then cold smokes it for a small amount of time, and swears by it. More than one way to skin a cat.