Remove the filet and lay the fillet out.  You may want to lay on foil or on a plate for easy transportation to your grill.

Drizzle your filet with olive oil and use a basting brush to coat the filet in oil.

Season to taste with Sea Salt and Fresh Ground Pepper.

Sprinkle on the minced garlic to taste.

Next, sprinkle the filet with your fresh thyme.

Sprinkle the whole filet with shredded Parmesan Cheese.

Drizzle lightly with lemon juice and then place lemon slices on the filet if you want.

I used Pit Boss Grills Mesquite pellets but you can use any flavor of pellets to smoke your salmon.

Smoke on low or just your smoke setting for 1 hour.

Turn your smoker up to about 300 degrees for about 30 minutes to finish smoking and cooking the salmon.