Load the wood chip tray with a small handful of wood chips and preheat smoker to 220°F.
Wash and pat dry the salmon fillets. Place fillets on baking sheet, skin side down. In a small bowl combine fresh dill and black pepper. Sprinkle each fillet with the pepper and dill mixture.
Thinly slice one lemon. Completely cover each fillet with the onion and then the lemon slices. Sprinkle each fillet with the juice of the other lemon.
Place baking sheet on bottom rack and smoke for 30 minutes or until salmon meat is flaky.