For salmon filets I'll bet you could do a hot-smoke yourself, though it might not be worth the trouble. I have a recipe for tea-smoked chicken which involves placing aromatics (spices, orange peel, brown sugar, tea leaves) on foil in the bottom of a heavy old pot, and placing the meat (the whole chicken is already cooked) on a steamer rack. Seal the top of the pan with foil and cook for 45 minutes. If I try this I'll report back.

A nice way to cook salmon is sauteed with a coating of coarsely ground nuts -- pecans or pistachios work nicely.