Yesterday, did a REALLY nice hot smoked salmon. It was the best I've done by far, and one of the best pieces of salmon I've ever had.
It was a VERY simple recipe and process: Brined 2 lb. salmon fillet in mixture of about 1/2 cup brown sugar, 1 tbsp. kosher salt, black pepper, and garlic powder. It was a short brine--only about 2 1/2 hours, so while there was a pellicle, it wasn't a really thick one.
Smoked it at between 200 and 225 on the Kamado Joe with some apple wood for about an hour and pulled it at 130 internal temp and let it rest. Brushed on a light glaze at the beginning and again about 10 minutes before it finished. Glaze was soy sauce, honey, and lemon zest.
Wish I would have gotten a pic, but was in a hurry. Sorry.