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Best Solution for smoking Salomon filet is smoking it with skin on clean printer paper, Trimmed as closely to filet possible.

Clean your fillets. Remove most of scales. Place it on clean printer paper sheets.

With very sharp knife trim paper as closely to fillet as possible. Sprinkle with Kosher Salt. Use 0.5 tsp per 1 lb of Fish.

Drop in your smoker. Use Hi Smoke settings and 220°F (104°C).

Place your Fish in smoker.

Keep there until internal temperature in thickest part reach 145°F (63°C). To be 100% safe keep it until 165°F (74°C).

Remove it from smoker. Place skin/paper up.

Remove paper with skin.

Enjoy!

Eat it right away or vac pack it right away to save all juices.