Rub of choice
Rinse the fillets then pat dry with paper towels. Cover each fillet with cooking spray. Sprinkle the rub onto each of the fillets then pat down to form a thin layer. Dust off any excess. Prepare your smoker. Lay the salmon fillets side-by-side in your smoker, skin side down. Cooking is complete when the salmon registers 150-160 degrees at its thickest point.