Step 1

Preheat smoker to 225 degrees using fruit wood (like cherry or apple).

Step 2

Prep and clean salmon, and pat dry.

Step 3

Season flesh side of salmon with the Dijon mustard, salt and pepper.

Step 4

Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees (F). If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.

Step 5

Remove from smoker and let sit for 10 minutes. Slice up and serve.