Experience the mouthwatering blend of a fresh salmon filet, gently kissed by smoke, complemented by the brightness of lemons and a delicate hint of garlic.
Preheat your smoker to a range between 200-225 degrees Fahrenheit.
Decide whether to keep the skin on the salmon filet or trim it off, and ensure to remove any pin bones.
According to your preference, either cut the salmon into portion sizes or leave it as a whole filet.
Place the salmon in a large dish. Drizzle it with olive oil and evenly sprinkle garlic powder, kosher salt, and black pepper over it. Thoroughly rub the seasonings in, ensuring both sides are adequately covered.
Slice the lemons into thin slices.
Arrange the lemon slices directly on the smoker's grate, and then place the salmon filet on the lemon slices.
Smoke the salmon until its internal temperature reaches a minimum of 130 degrees Fahrenheit. If a thermometer isn't available, test the salmon by using a fork to pull at it; the juices should be translucent and the salmon should easily flake.
Depending on the size and initial temperature of the salmon, the smoking process should take around 90 minutes.
After smoking, remove the salmon and let it rest for about 10 minutes before serving. Enjoy!