I always dry cure my Tasmanian farmed salmon slabs with a quick and simple cure. 1/2 cup of butchers/cooking salt, roughly 2 cups of brown sugar. some spices you like.
Mix everything together and coat the salmon fillets, lay them skin down on a rack in a plastic container and rub the rest of the salt/sugar mix in, laying the excess on top of the fish.
Refrigerate overnight, wash the fillets under running water and lay flat or hang to dry to form a pellicle.
Before smoking I usually sprinkle some garlic and onion powder on the fillets.
I always hot smoke mine for about 3-4 hours depending on conditions.
Google salmon smoking recipes or look at YouTube, that's where I got my ideas from.