whole smoked salmon

I use himountain's fish brine and put it on the seafood grill. 250* until done. (mine peaks out at 235*) Won't take long.

I did a case of Salmon for my daughter's wedding, using Jim Minion's "Car Dog Salmon" that we've discussed her before.
Car Dog Salmon

It's basically a dry brine.

It was TOO busy that day (Wedding day) and I didn't take a picture of my 2 FE's fully loaded with smokin' salmon.

Key is what temp to pull them at. For me, 140 is the best, you do NOT want to overcook it.

I Think Afishionado refers as whole salmon with skin on ???

could we do that ? or it is better to filet them and then use the recipe Okie gave (wich look quite tasty!!!)

Cut them in 1/2.

Mine were whole salmon, filets, so I was cooking 1/2 Salmon's. You can do it skin on or off. Skin on makes it easier to take out of the smoker.

Here's a thought...
Use a cedar plank, clean and lop the head. Stuff the cavity with some onion, lemon slides and maybe some blue cheese, Salt/pepper-lemon and blue cheese is good combo too. Don't over do it with the add-ons. I normally take a several boxes of rock salt and mix with whipped egg whites to produce a salt paste. Might have to back paste ingred's off due to size. Spread a base of paste on plank-then fish-and cover with salt paste. Grill over hot fire for approx. 18 mins. or until done-probably a little sooner due to your size. Bones should pull easily leaving just meat. The plank should char a little to get a hit of smoke flavor. Enjoy. Findogak.

Just a quick note.

Sam's Club is running their annual,Sept. Copper River Salmon sale for a couple weeks.

Seems like it was about $7/lb. for fillets.