https://sallysbakingaddiction.com/easy-maple-sesame-salmon/ Did this the other night with halibut; the density of the fish stands up to the sauce. Done it a few times with salmon. Both nom.
While I love salmon strips done the way you suggest, they are really a stand alone way to enjoy salmon and are a product unto themselves. I also find that the quality of the strip is very dependent on the salmon species or even river drainage from which it comes. A Yukon River King salmon strip will be very different from a Kenai River Silver salmon strip. The amount of fat in the fish makes all the difference. A less fatty salmon does better when smoked as a fillet where it can be sliced or flaked depending on the intended use. Also, half smoked and then baked makes a very nice meal, too. Leftovers are then made into a delicious spread for sandwiches/crackers or made into salmon cakes for breakfast.
