I did this a few years ago on a cheap smoker with no temperature control and while tasty it was a little overcooked you can tell by all the white spill out. This time I just cured the salmon in kosher salt, brown sugar, black pepper and dill. I also could keep the temperature at 180 with enough smoke to flavor the fish. I hope you like it.

1 pound fresh salmon fillet
2 teaspoon salt
1 teaspoon black pepper
1/2 cup brown sugar
1 tablespoon fresh dill chopped

Top salmon with salt, pepper, brown sugar and dill.

Refrigerate over night.

Heat smoker to 175 -180 depending on smoker.

Smoke for 2 hours or until temp is 180.

Use that day or two or freeze.