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For hot-smoked salmon, consider wet- or dry-curing the salmon with salt and sugar mixtures.
Try incorporating dried lemon myrtle or a mix of maple syrup, balsamic vinegar, and steak rub as unique seasonings.
Chili and white wine can be added for a touch of spiciness and class.
For cold-smoked salmon, include seasonings in the curing mix.
Popular seasonings for cold-smoked salmon include dill, black pepper, fennel seeds, smoked paprika, coriander seeds, beetroot, caraway seeds, white peppercorns, gin, and vodka.
Experiment with different combinations to achieve a balance of sweet, salt, and smoky flavors.