Smoked the salmon filets for an hour (180º-200ºF) with Alder pellets. Bumped the temp to 300ºF until the IT reached 140ºF (about another 25 minutes)
The salmon looks inviting. How did you prepare it prior to smoking?
When doing just a few filets I'll season them lightly with something like Old Bay & Cajun Seasoning, Lemon Pepper, Head Country championship Seasoning, Fagundes Famous Seasoning or salt/pepper to taste.
Or I'll marinade the salmon in Mr Yoshida's Original Gourmet or Traditional Teryaki for 4-8 hours, pat them dry and allow them to dry in the fridge (uncovered) for an hour or so and use the method described.
I only brine my salmon when I have a big batch and use my Bradley smoker. Then it takes me 8-12 hours to smoke my salmon. But I'll brine for a day and dry for a day ...