Liberally coat the salmon with the Lemonade Thyme on both sides.
Wrap it up in plastic wrap and put it in the fridge for 24-48 hours. The time depends on the thickness of the salmon (24 hours for a thinner sockeye filet and 48 for a huge king salmon filet). Make sure to turn it every 8-12 hours.
Remove the salmon from the plastic wrap and rinse it off.
Pat it dry and put it back in the fridge on a rack, uncovered, for 4-12 hours to develop a pellicle on the skin (this helps the smoke adhere).
Light a cold smoke tube (there are plenty of these for a few bucks on Amazon) with Alderwood chips and put it and the salmon in the unlit grill with the lid shut for 1-2 hours (time depends on how strong of a smoke flavor you like). You don't want to cook the salmon... just impart some smoke flavor. The curing cooks the salmon. If you don't have a cold smoke tube and want to channel your inner MacGyver you can also accomplish this with wood chips and some aluminum foil. Ask the interwebs for more specifics.
Place back in the fridge for a few hours. Then slice it and put it on a bagel with onion and capers or flake it off with a fork and make a smoked salmon dip with mascarpone, red onion, parsley and lemon.