Today I smoked a 2½ lb wild caught salmon that I brined for 7 hrs & cut into 3 pieces.
It was fairly thick for a wild salmon at 1½" at its thickest part.
I have a Cookshack Smoker.
I believe the smoker (weather, etc) makes a huge difference in time for smoking anything but the Cookshack Smokers are electric, so it's a "set it & forget it-type" (love it!) & mine's in my garage.
That being said, the internal temperature of any food should be consistent with any smoker or process.
In my smoker, farmed, brined, salmon filets take 1 hour from fridge to unpreheated smoker set to 200 degrees.
Wild salmon take slightly less time*, (usually because they are thinner & leaner) about 45 min at 200.
*the wild salmon today took 1 hr, I believe because it was unusually thick for a wild salmon.
Either way, my experience is that it's perfectly done at an internal temp of 126. This is what I measured today and it is very nice even at the tapered ends.
Until today, I have not taken or known what the internal temp was but it certainly makes it easier & I will note that 126 in the center thickest part is perfect.
I use a remote thermometer so I don't let heat out to check the temp.
Hope this helps. There is nothing worse than spending $50 bucks on wild caught salmon only to over cook it & have dry fish!