1. Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple). 2. Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper. 3. Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don?t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent. 4. Remove from smoker and let sit for 10 minutes. Slice and serve.