Whisk together Salmon Glaze ingredients in a small bowl and set aside.
Pat salmon dry with a paper towel. Squeeze the juice of 1 lemon over the salmon.
Season the flesh side of the salmon with salt, pepper, and dried dill.
Preheat smoker to 225°F. Fill water tray in smoker with water almost to the top. Place (alder preferred, or other) wood chunks on the coals.
Place salmon skin side down on the cooking grate in the smoker.
For the first hour of smoking, brush the salmon fillets with Salmon Glaze every 15 minutes.
Smoke for a total of approximately 2 hours or until tender and flaky and salmon has reached an internal temperature of 145°F.
Store leftover smoked salmon in an airtight container in the fridge for up to 7 days. Smoked salmon can be frozen, but won’t be as firm once it is thawed. Instead of freezing, try adding to salads, wraps, or making a salmon dip!