DB, I'm one of the guys mentioned who cooked salmon last week low and slow--not cold-smoked,but not quick cooked, either. After 4 hours at 200 w/ alder smoke it was very moist and flaky and really tasty. I think having skin on both sides made sort of a "fake fish" and held the moisture in well. I've had good success with quicker methods, too. The link below is to the photos of that cook, if you'd like to try it sometime.
