Preheat your smoker to 150°C

Lay a sheet of foil on a tray then lay your salmon skin side down on the foil

Coat flesh side of salmon fillet generously in our Chilli Lime Rub and pat

Put Salmon onto top rack of preheated smoker

Add maple syrup and butter into small cast iron pan or pot and put into smoker for 5 mins to melt

Once the salmon hits 130F internal temperature, pour Maple butter over Salmon

Finely slice spring onion, chilli and garnish on top of the salmon

Serve with lime slices