Elkhorn, the glaze is divided in half- one half to baste or mop the salmon with and the other half is served on the side for those that want extra.
Baste or mop a couple of times during the smoke.
Here is how I generally do it- with a smoker running 200-225*
Get smoker up to temp.
Place salmon fillet on rack and close door.
After 15 min. baste salmon with glaze
After another 15 min. remove salmon from smoker and apply more glaze.
Tent with foil and allow salmon to rest.
Serve and enjoy-serve reserved glaze on the side.