Prepare your smoker or grill for indirect heat, aiming for a temperature of around 200-225°F (95-110°C).
In a small bowl, mix together the sea salt, sugar, and black pepper to create a dry rub.
Pat the salmon fillet dry with a paper towel and place it on a large cutting board or tray.
Rub the salmon fillet evenly with the dry rub, ensuring it's coated on all sides. Let it rest for about 15 minutes to allow the flavors to meld.
Meanwhile, soak the wood chips in water for approximately 30 minutes to an hour to prepare them for smoking.
Once the wood chips are ready, drain them and place them directly on the hot coals or in a smoker box if you're using a gas grill.
Brush the salmon fillet with olive oil to prevent it from sticking to the grill grates.
Carefully place the salmon fillet on the grill, skin-side down. If using a grill, place it on the indirect heat side.
Close the lid of the grill or smoker and let the salmon smoke for about 20-30 minutes, or until it reaches an internal temperature of 145°F (63°C).
Once the Loimulohi is ready, remove it from the grill or smoker and let it rest for a few minutes before serving.
You can serve the Loimulohi as-is or flake it into smaller pieces for use in sandwiches, salads, or appetizers.
