Preheat the grill to 225F. If you’re using a Pit Boss, turn it to the “Smoke Setting”. Load the pellet hopper with the wood chips of your choice.
While the grill is heating, remove the salmon fillets from the packaging and rinse off under cold running water.
Pat dry with a paper towel. When dry, run your fingers over the fillet, feeling for any bones that missed removal. Remove with tweezers and discard.
Season the piece of fresh salmon fillet with pink salt and ground pepper. Place the lemon slices in a layer over the fish.
The smoker should be set at a relatively low temperature, around 225F for low indirect heat.
Place the pieces of fish in. Leave in the smoker for one to two hours, to allow time to infuse all the smoky wood flavors.
When the internal temperature reaches 145F-150F, it’s time to remove the salmon.
Serve with a fresh salad or just cooked vegetables.