This is a good one to do any time of the year. We found a family that owns a fishing boat in Alaska and they live in Breckenridge for parts of the year. They sell some really good salmon that they catch. We usually by one or two cases of them a year. It is a little cheaper than buying at the store but you will have to have a freezer to keep it in.
Smoking a salmon requires a bit of prep. It will take about 2 days to get the side of salmon ready. First put a large piece of tin foil onto a sheet tray with sides and then top it with plastic wrap. This isn't absolutely necessary but will help you from making a giant mess. Put the salmon on top of the plastic wrap centered on tin foil skin side down. Then season with whatever you like. And don't skimp! A good all around one would be:
1 Tbsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Black Pepper
1/8 tsp Cayenne
1/4 Cup Maple Syrup
If you want to get creative you can add herbs as well. You basically just want spices, copious amounts of salt, and a sweetener. After you season it up you can wrap it up in the plastic wrap and then the foil. Place in fridge for 24 hours. Once it has marinated/cured for 24 hours you will want to thoroughly rinse all of the seasonings and liquids off of the fish. You can be fairly aggressive with this. If you don't get all of it off the surface then it will be way to potent in flavor. Then set it back on your sheet tray and place in fridge for another 24 hours uncovered. You want it to dry out. If you are in a hurry set it on a counter and place a fan on it.
Then prepare your smoker to about 180-200 degrees and cook fish until the internal temp is 135-140. I let the smoker warm up so that my fish doesn't stick to the rack. You should also make sure your metal rack is clean and lubed. Anything over 145 gets a little dry in my opinion but some people that is there desired goal. I want it more like a smoked cooked treat not jerky and that is why I cook it to a lower temp. There should be little exits of fat oozing from the fish. I always cook with the skin side down otherwise known as presentation side up.