Once you have your filets ready, get your smoker ready. You will want it to be at 150 degrees, and you will want to set up your smoker for cold smoking. Cold smoking requires a smoke tube, smoke chamber, or other smoking devices that will allow for the smoke to enter the chamber and smoke the salmon, but cold enough so that the smoking process is curing the salmon and not cooking the salmon.
Once your meat is smoked, you will want to remove it from the smoker and allow it to cool.
Smoking salmon is an art. It must be cold smoked, it must be handled with care, it is easy to tear it up, and you will want it to cool down before you serve it.
The smoking process will produce a very flavorful piece of salmon with a beautiful texture and firmness. Smoking with the skin on the filet helps to protect the meat and keep it moist. You do not want to remove all the moisture, you are curing the meat. During the smoking process, any remaining oils and water will come out on the surface of the fish as a grey film, this will wipe off when you take it out of the smoker. One hour after you place your salmon into the smoker you will want to glaze it with some sort of glaze or sauce. In this recipe, I used mango, pineapple, and habanero sauce I made, and it lends itself well to smoked salmon. The recipe is simple.