So my neighbor gets home from work and asks if I would like some salmon. He and his wife could only eat half of what they defrosted, and he offered me the other half. Darn the luck!
I fired up the smoker and rubbed some salt, pepper, & brown sugar on the fillet:
Got the smoker settled around 225* with some walnut shavings from the wood shop. Lathe turnings make wonderful fodder for smoke generation! Smoked for about 2.5 hours on parchment paper until flaky with a fork.
Should be great on crackers with cream cheese!!