Preheat oven to 175°C (340°F).
To make the curing mix, place the spices onto a baking tray and bake in the oven for 10 minutes, until toasted and fragrant. Use a mortar and pestle or food processor to grind the spices to a coarse mixture. Combine the spice mixture with the salt, sugar, and orange zest.
To hot-smoke, the salmon, drain the soaked woodchips and place them in the base of a smoker. Spread 1 cup of the curing mix over the skinless side of the salmon, and place skin side down on the rack above the woodchips.
Heat the smoker on high heat for about 5 minutes, until it begins to smoke. Reduce the heat to low and smoke the salmon for 30 minutes. Turn off the heat and rest the salmon for 3–5 minutes before eating. For the salad, mix the vinegar and honey in a bowl.
Add the cucumber and leave for 10 minutes, to pickle. Separate the lettuce into whole leaves to use as cups and place onto a serving board with the avocado, herbs, and lemon wedges. Serve the whole salmon on a board or still in a smoking tray. Pull off chunks of salmon and serve in lettuce cups with cucumber, herbs, avocado, and lemon.