In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper to create your marinade.

Place the salmon fillet in a shallow dish or resealable bag. Pour the marinade over the salmon coating evenly. Let the salmon marinate for 30 minutes.

Remove the salmon from the marinade and pat it dry with paper towels.

Preheat the smoker to 180°F.

Oil the grates of the smoker and then place the salmon filet directly onto the grates, skin side down.

Close the smoker up and let the fillet smoke for 1 to 1½ hours. Check for an internal temperature of 145°F or until the salmon meat flakes easily with a fork. (Cooking time will vary depending on the thickness and type of salmon)

Once the salmon is done, remove it from the smoker and allow it to rest for 5 minutes before serving.