I wasn't going to actually 'recipe' this, and subsequently do not have accurate measurements. It is simply a result of my unrivaled excellence in choosing the proper seasonings for a terrific combination. All measurements are guesstimates - use your own judgement.

1 3/4 Lb Wild Alaskan Salmon, skin on</br>
1/2 Cup Olive Oil (not virgin)
1 Teaspoon Sea Salt
1 Teaspoon Ground Red Pepper
1/2 Teaspoon Ground White Pepper
1 1/2 Tablespoon Lemon Thyme
3/4 Teaspoon Celery Seed
1/2 Lime, Nuked and Bruised
1/2 Shot of Myers Dark Rum

Preparation:
Combine all ingredients except salmon and set aside for 30 minutes. Configure smoker to mesquite smoke whole salmon filet for 66 minutes at approx 200 degrees. Baste with Nuked and Bruised Citrus Sauce, beginning about 10 minutes into smoking, as needed. Do not turn. (ok, I added a little cherry wood to the smoker just for fun, but be careful if you do this - too much cherry can ruin a good light meat). Pull salmon when internal temperature reaches about 140 or so; let rest for 5 minutes.

Nuked and Bruised Lime (or Lemon):

Quit working hard at squeezing lemons and lime - just nuke and
bruise'em: Microwave on high for 15-20 seconds. Roll with heavy hand
pressure on cutting board after. It should burst with juice when
sliced.

Serving:
Serve with skin on, unless you are in a high-zoot place.