Help with smoking salmon

Zmokin

bought some salmon from costco.  2 fillets as my son wanted some smoked salmon.
Due to lack of time, the first fillet was cut in 1/2, and cooked on the gasser with cedar planks for dinner.
My son and I both enjoyed dinner, wife wasn't pleased with the smell in the house, so we quickly took it back outside to eat.

I froze the 2nd fillet.  Now with time available, I am looking for suggestions on how to smoke it.  I still haven't used my A-Maze-N smoker yet, so I could cold smoke with the A-Maze-N, or I could hot smoke with normal lump in the BGE.
I see that I should brine it first, however, I am not sure I want to dry brine it, so any suggestions on a wet brine to use.

How critical is it to let it surface dry in the fridge before smoking?  what texture am I looking for in the final product?

HoustonEgger

A dry brine will become wet within minutes of hitting the fish, due to the moisture being pulled out. I've done both dry & wet brines and have the best luck with the dry in terms of overall flavor.

You should let the salmon dry after brining for at least 12 hours in the fridge - I go for 24-36 hours in most cases. You are looking for a pellicle that is firm and leather like - it will help the smoke flavor later one..