Tried this last weekend - turned out great.
Used 1 whole side salmon (skin on) and "pin boned".
Spread Maple syrup on flesh side, and allow to soak in (20 mins).
Smoked using cold baffle in Amerique with try of ice on top. Used 1 oz hickory.
Smoked at 150 deg for 15 mins, then turned smoker off, and allowed to continue for another 75 mins (90 mins total).
Removed from smoker and placed on tray of canola oil (EVOO would influence flavour too much) in fridge for 2 hours to firm up, and then sliced thinly.
Wife says it's the best she's ever tasted - and this is one of her favourite foods. I'm a happy boy!
PS also cold smoked some cheese at the same time - turned out excellent. I can certainly recommend the cold baffle.