Normally we broil our salmon but today I tried smoking it for the first time. My wife and I were blown away on how different the flavor was as compared to broiled. We will definitely smoke more salmon in the future. We "went fishing" at Sam's and got a nice steelhead trout salmon with skin on. It was about 2.2 pounds and was almost $20. I seasoned it up about an hour before putting it in the smoker with our favorite salmon seasoning (that we also love on pork loin). I folded the thin parts under the main part of the salmon to help it cook more evenly. Since it was going to be a short smoke, we decided on mesquite and lit my AMNPS from both ends. Plopped it all in the pre-heated to 225F MES40. Even though the AMNPS was lit at both ends, I still had TBS (thin blue smoke) 1 hour and 45 minutes later, it was at 145F. Done and delicious. The smoke flavor was very nice and the dry rub seasoning still came through.