<< Back to Questions
Maybe this answer is outside the scope of your original question, but have you considered making gravlax instead? If you don't have a smoker, and thus can't easily smoke things you can make cured salmon very easily.
The most basic way is equal parts salt and sugar, mixed together. Pack it over the salmon flesh, cut fold the fillet over on itself so the flesh sides are touching, wrap tightly in food wrap and place in a bag in the refrigerator for about 3 days. After this, rinse off the salt and sugar and you're good to go. You can also add things like juniper berries, dill etc if you want extra flavour. The final texture is similar to smoked salmon and you can cut large slices and eat it in the same way.
I wrote a post about it last year here:
Hope it helps :)