Instructions

• Preheat your smoker to 225°F.
• Place a large sheet of foil (a couple of inches longer than the fillet) on a large baking sheet.
• Pat the 1 large salmon fillet (2 to 4 pounds, pin bones removed) dry with paper towels and place it on the center of the foil.
• Brush the salmon with 1 to 2 Tbsp avocado oil, using as needed to lightly coat the surface.
• Evenly sprinkle the salmon with 2 tsp garlic powder, 2 tsp paprika, and about 1 tsp sea salt (or to taste).
• Fold up the sides of the foil around the salmon, creating a shallow "boat" to catch juices; do not seal the top—leave room for smoke circulation.
• Put the baking sheet with the foil-wrapped salmon into the preheated smoker and close the lid.
• Smoke the salmon for 30 to 60 minutes, beginning to check the internal temperature after 30 minutes. Cook until the thickest part reaches 145°F. (You may remove the salmon around 140–143°F knowing carryover will raise it to 145°F while it rests.)
• Remove the salmon from the smoker and let it rest 10 to 15 minutes before slicing.
• Slice and serve with lemons.