Sorry for the late responses. Just got back from vacation in Cabo.

@97BlackAckCL that's pretty much how I did it, minus the overnight.

Nothing fancy (partially because of time crunch). Just some S&P and a random salmon rub I had in the pantry with some lime juice, was out of lemons (time crunch) and let it sit in the fridge for about an hour. Put it in my cookshack electric smoker at 200* until about 140-150* internal temp. Used some cherry wood chips. Wrapped it in foil in the fridge over night and served cold the next day with crackers as an appetizer. Was pretty dang delicious for how little I did with it. Of course it was pretty expensive Alaskan salmon from the fancy butcher in town so that probably helped some. Usually I get it cheaper at the local grocery, but being July 3rd that's all I could get (no complaining, other than the price lol).