This is the short, sweet version of my hot-smoked salmon method: no smoker needed, just a roasting tin, foil and some smoking chips.
Brine the fish with sea salt and brown sugar for an hour. Double-line a roasting tin with foil, scatter the chips in the bottom, and pop the salmon on a foil-covered rack on top. Seal it all under foil, leaving one corner open, and heat on medium-high until you see smoke escaping. Seal it up, drop to low and cook for 10 minutes.
A little pink in the middle is perfect, because it keeps cooking as it rests. It’s salty, sweet and not too smoky. Try it flaked over warm buttery new potatoes with a few asparagus tips.