Begin by preparing your salmon fillet. Remove any bones, and make sure that your salmon is ready to go.
Next, in a small mixing bowl combine brown sugar, maple syrup, and a little bit of lemon juice. Brush your grub on top of your salmon fillet.
Preheat your smoker to 250°F (121.1°C).
Place your salmon on a grill pan, or aluminum foil with holes cut into it because your salmon gets so tender, it may be difficult to transport if placed directly on the grill grates. Close the lid to your smoker and allow your salmon to smoke until the internal temperature reaches approximately 145°F.
You will notice that your salmon becomes more of a peachy color rather than the bright pink, is no longer slimy, and may have some sections of white or very light pink that have appeared. When your salmon is done, remove it from the heat and allow it to rest for a few minutes before serving. Then serve and enjoy your amazing smoked salmon!
It does not take very long to smoke a salmon at 250°F. The amount of time it takes me a very, and there is not a great rule of thumb per pound, however, it will typically take between 30 minutes and 1 hour for your salmon to reach your desired internal temperature.