Lets make a distinction here for folks. You are going to be cooking salmon in your smoker, not smoking salmon for preservation or storage, which is an entirely different process.
I'm not familiar with Mojo Criollo marinade other than what I've read online about it. The ingredients are water, salt, orange juice concentrate, lemon juice concentrate, garlic, onion, spices, sugar, 0.1% sodium benzoate and potassium sorbate. That will give you a tangy, acidic, and savory salmon. Definitely worth a try.
Advanced methods of cooking salmon involve brining and forming a pellicle. Since this is your first attempt, keep it simple.
My wife is not a fish lover at all, but she loves the following simple recipe. You can pick up the salmon from the store, take it home and cook it immediately without any of the advanced prep. You could easily substitute the Mojo Criollo for the soy sauce below.
I make a little boat of HD aluminum foil, put down a little soy sauce, kosher salt, and brown sugar. Lay the fish skin side down and put more soy sauce, kosher salt, and brown sugar on top. Then I cook in the smoker with my wood of choice at 215--225F until the top starts to look a little dry. Then I check the IT to make sure it is greater than 145F.
Here is not so great pic but you get the idea.
