You can layer them bad boys with lemon&lime while in the fridge too. I know it's not traditional because the acid starts cooking the fish but dang is it good. Nice Post.I cold smoke salmon. It’s funny because I’m out salmon fishing now on Lake Ontario. I have a side box on my Bradley. I lay the fish down in 50-50 Morton tender quick and brown sugar. Cover the filets with that on both sides, cover and put them in the fridge overnight. Then take them out and wash them, pat dry and lay them on a rack with a fan blowing over them until you see a carnival glass look on the filets. Put them in the smoker with Alder wood and let the smoke do it’s magic without heat. When they are close to done brush on some honey and enjoy.