The home smoked version is easy to do: take a small smoking gun named Greenhouse to infuse the salmon with a burst of smoke. But not too much smoke or it dominates the taste. Easy to use the top is a trough for wood-chips and all you need is a battery and a torch.
Then you take the salmon, oh, I forgot one step, take koji a Japanese active ingredient made from rice and mix it with white miso and marinate for a day.
Then I cook it at a low temperature of 50°C and you are ready to serve.