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Preheat your smoker to 250-275℉ (120-135℃)
Rinse your mahi-mahi fillets and pat dry with a paper towel
Drizzle olive oil over the fillets and lightly rub in to ensure it covers the surface fully
In a small bowl, combine the dry rub ingredients. Sprinkle over each side of the fillets, covering evenly and liberally.
Once the smoker is to temperature, place mahi-mahi fillets on cedar planks skin-side up. Transfer to smoker, placing planks on grates over indirect heat.
Close your smoker’s door/lid and leave fish to smoke until internal temperature reaches 145°F (62°C). Approximately 45-60 minutes. They do not need to be flipped and should be left cooking skin-side up for the duration.
Once the fillets hit target internal temperature, remove the mahi-mahi from the smoker. Squeeze over some lemon juice and serve while hot.