3 parts brown sugar, 1 part kosher salt, 1 can of crushed pineapple with juice. Mix until the salt and sugar dissolve. Pour it over the salmon and let it soak at least 12 hours. Don't be afraid to use a stronger wood for smoking this, like hickory; the fat in the salmon and sweetness of the sugar and pineapple will balance it out. Smoke at 200 skin side down until internal temp is about 160. Simple for a first salmon smoke and tastes great.
The first time I made this I was in Alaska and finished it up just before we left for the airport to head home. I packaged most of it and put it in my suitcase but left a good portion to take in my carry-on. During the flight i took some out to snack on and people around me commented how great it smelled. I ended up giving most of it away to all the people sitting around me. Everyone loved it.