Here is a great link for any of you who are still looking for a great smoked salmon recipe.
http://forum.bradleysmoker.com/index.php?topic=107.0
For a candied version I would recommend a couple of changes to smooth it all out. First off make sure your filets are skinless and completely deboned. Instead of water I use a bottle of good quality white wine.<actually I always replace the water with wine>. A couple of shots dark rum, a cup of maple syrup, and always add an some hot sauce! <tabasco is strong so don't use to much, I usually try to find a sweet hot sauce.> You don't ever taste the hot sauce but it does something remarkable to the salmon. As far as brining with a wet brine, you can lower it down to 10 hours with this recipe if you slice the salmon in 3/4 inch strips.<The pieces come out like rubber after that long, and have a great consistency, without a heavy salt taste>. I put the brine and salmon in large ziplock bags and squeeze the air out the bag so all of the fish is coated, then let it sit in the fridge/cooler on a glass baking dish for however long you want to brine.
Rinse the brine off for making candied salmon as you arn't after a mouth full of salt, then set them on racks to dry for 2 hours and let the pellicule form on the meat. I dab that off with a papertowel and brush some maple syrup directly on the meat before it heads to the smoker. <also I sneak a little more maple on them in the final stages of cooking.>
Also there is a secret to smoking, ALWAYS freeze your salmon first. Then as it is almost thawed, cut your slices/chunks and finish deboning. Freezing the salmon not only breaks down the meat to let the smoke and the brine in faster, as well it lets you have a firm fillet to work with when you want to make perfect cut.
Temperature goes a long ways in making a good smoked salmon, as stated in the link, cooking to hot to fast will cause the white fat to come out and not let the smoke settle in well. To remedy that, for the first hour or so you can put a small steel bowl of ice in the bottom of your smoker. And if for some reason the game is on and overcook it, no problem. Vacuum seal and freeze the salmon, and when you thaw it the moisture comes back into the meat just the right amount.
This recipe will last easily 8 months in the freezer if vacuum sealed.
Like Wolf said, play with the recipe and have fun with it. You can't ruin smoked salmon, but you will notice some recipes taste way better than others. Always write down your changes so the next batch you can adjust to perfection!