Before the High-heat Chicken (posted in Grilling) we had this. I flavor-brined (salt, sugar, onion, savory, celery seed, garlic, black pepper) a salmon filet for an hour and a half then rinsed and air-dried it. I made a 'stepped' rub: Rather than mixing the rub ingredients together first, I applied them one at a time an applying each very lightly. I like the salmon flesh to be more than visible through the rub; not a fan of heavily rubbed salmon. I started with Kosher (very
little since the salmon was brined) the followed with Turbinado, savory, dill, garlic, onion, and celery. I smoked with citrus wood and started at 280, letting the temp drift slowly down; I pulled when the salmon was cooked through and let it cool while I made sauce and slaw.
For a sauce I mixed 40/60 mayo to thickened non-fat plain yogurt (totalling 3/4 c or so), squeezed in about 1 T of lemon juice, and added about 2 t each of dill and green peppercorns crushed well, plus a pinch of salt. The slaw was cucumber-radish.
The flavors were great all around and worked well together especially when taking a forkful of salmon, and mixing it with a bit of sauce and slaw. The salmon was just about room-temp. The next day we finished it for lunch, all three things were cold, and it was very good that way too. Already planning on doing a whole side when I'm home again.