In a small bowl combine salt, pepper, lemon juice, lime juice (reserving 2 Tbsp for salsa), basil, and brown sugar. Reserve 3 Tbsp of marinade for basting later. Place salmon in a shallow dish, cover with marinade, and refrigerate for a minimum of 30 - 45 minutes.
Add a handful of wood chips to smoker, Alder preferred, and preheat the smoker to 225°F. Place salmon on the middle smoker rack and smoke for 45 minutes to an hour, brushing occasionally with reserved marinade. Add more wood chips every 30 minutes.
In a medium bowl combine papaya, pineapple, green onion, mango, cilantro, lime juice, salt, and sugar mixing well. Top salmon with the citrus salsa.