Smoked salmon is definitely worth a shot. I've done it several times and it's fantastic. Plus, it's a lot more forgiving than grilling it and it's really not a big ordeal. I grew up eating a lot of smoked salmon as a kid, and I still enjoy it on a regular basis.
Cardog's recipe is one option. Some folks like to use a brine cure rather than a dry one, though, so here's one I use a lot that's a bit more delicate tasting than a dry cure:
(Incidentally, I adapted this recipe from a book called "The Canning, Freezing, Curing and Smoking of Meat, Fish and Game. Probably the longest cookbook title I've ever seen!
Brine (for 2-3 pound filet)
1 cup water
3/4 cup brown sugar
1/4 cup maple syrup (the real and expensive stuff - which is why I don't use more of it. Honey, molasses or extra brown sugar can be substituted.)
1/2 cup salt (I use sea salt or pickling salt, but stay away from table salt)
1 TB black pepper (freshly ground)
1 TB granulated garlic
1 TB granulated onion
Clean and rinse the salmon and pat dry with paper towels, and then place the salmon in a resealable freezer bag. Mix all brine ingredients together and pour it into the freezer bag with the salmon (I normally squeeze most of the air out of the bag before sealing it, too). Place the bag in the refrigerator, and let the salmon cure for about 4 hours.
Rinse off the filet, pat it dry with paper towels, and place it on a rack over a plate or in a pan. You can either place the rack in the refrigerator or on the kitchen counter next to a fan as Cardog's recipe describes. Let the filet dry until the surface becomes tacky - which takes about 30 minutes.
The above step is crucial to getting good smoked fish. The fish develops a skin on it called a "pellicle", and that's what absorbs the smoke. If this layer of pellicle doesn't develop, the smoked fish will develop little bits of white curd on it, which is really unattractive both to look at and to eat.
At this point, I sometimes add a finishing rub as in Cardog's recipe. However, I'll normally just leave it as-is or simply sprinkle it with a bit of cracked black pepper. This recipe is a lot milder than Cardog's, and it really brings out the taste of the smoke and the fish, and the maple syrup really goes well with that.
Smoke the salmon at 225-250° for about 1 1/2 to 2 hours - the internal temperature should be about 140 to 155° F. Another way to tell if it is done is to test it with a finger - the surface will be firm but it will flake easily.
And yes - the fish takes on a really good smoke flavor, as long as you let it develop a pellicle as described above. It also comes out very tender and flaky.
As for the smoking wood, up here fish is traditionally smoked over alder wood as it provides a fairly light smoke that goes very well with the delicate taste of fish. Apple wood also works well, I've found, but stay away from hickory, mesquite, or the other heavier-tasting woods as the smoke overpowers the taste of the salmon.
I'd love to hear how this works out if you try this recipe, or the other one. Be sure to post pics if you can as well.