I've experimented with several different ways of smoking salmon and this is
the one we like the best.

Rub a light layer of olive oil on the meat side of the salmon and place the
filet scale side down onto a piece of aluminum foil. Then kosher salt and
fresh ground pepper to taste, about a tablespoon of old bay seasoning and
pinch of garlic powder. Smoke over the wood of your choice (for salmon we
usually use alder, apple and sometime mesquite) for about an hour or so
until the salmon begins to flake with a fork.