Delicious Lemon Pepper Salmon Recipe

INGREDIENTS:
3 pounds salmon filet, leave skin on
2 tablespoons Dijon mustard
1 tablespoon kosher salt
3 tablespoons lemon pepper seasoning
INSTRUCTIONS:Prepare your wood chips by soaking them in water for at least 30 minutes prior to smoking.
Check the filet to ensure all of the pin bones have been removed. If you notice any, use a pair of tweezers or small needle nose pliers to pull them out.
Rinse the filet to remove any debris, if necessary, then pat the salmon dry with clean paper toweling.
Using a basting brush, apply mustard to the flesh side of the salmon; sprinkle salt and lemon pepper seasoning evenly over the mustard.
When the salmon is ready, put a light coating of oil on the salmon skin, or spray the grates with cooking spray, to prevent it from sticking to the grates.
Alternatively, place the salmon on a sheet of aluminum foil (I do this so I can just grab the foil to remove the filet from the smoker without worry of tearing the fish)
Smoke the salmon at 225°F for 90 minutes, or until the salmon reaches an internal temperature of 140°F.
When it is fully cooked, carefully remove the hot smoked salmon from the smoker. Allow the fish to rest for 10-15 minutes before serving.
Enjoy!