The key to smoking salmon that tastes like you could have ordered it in a high-end seafood restaurant? Keep it simple, as Jay shows us in his recipe for delicious smoked salmon filets.

Ingredients:
Salmon Filets with skin left on (the thicker the better)
Olive Oil
Dizzy Pigs Tsunami Spin Rub or
Old World Tequila Lime Rub
Apple or lemon juice for spraying

Instructions:

Rub both sides of salmon filets with olive oil.
Sprinkle with rub of choice from above.
Put filets in smoker using cherry wood at 200 – 225 degrees.
Spray with apple juice or fresh lemon juice every 45 minutes.
Smoke until fish temperature reaches 140 degrees. Use a temperature probe to pry into the filet. If it flakes easily, its ready.

Serve with additional lemon wedge, tartar sauce or hot sauce — you make the call.