I recently cured a sockeye fillet with Kosher salt, brown sugar, cracked green peppercorn, granulated garlic and some lemon zest.
It was in the cure for about 2.5 hrs, I felt the thin portion by the tail became a bit too salty. The rest of the fish was fabulous.
I used some alder chips and the smoke had a wonderful aroma with a touch of sweetness to it. I will look for chunks of this next, and will try on some chicken as well.
I think the next time I do this I will try the brine Kevin suggests. Definitely going with alder again though.