Put about a tsp of mustard on the salmon, just enough to get the seasoning to adhere.
Mix dry seasonings together in a bowl and then apply very liberally to the salmon.
Place salmon skin side down on your grill and smoke it until the internal temp hits 140 degrees.
Serve with cream cheese and fancy crackers. Or don’t give it to anyone and eat it on a bagel the next day for breakfast. Your family/friends might be disappointed but you will have a belly full of happiness that will make up for it.
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