Recipe Section > Fish & Seafood

Smoked Salmon with Dill & Rub

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pmillen:
Smoke large fillets instead of individual steaks or pieces.  Prepare a bit more than ¼ lb. of salmon per person.

INGREDIENTS
Skinless whole salmon fillets
Olive oil
Dill spice
Your favorite Rub

DIRECTIONS
1.   Preheat the pit to 225°F
2.   Feel for rib bones and pull those you find
3.   Rub the fillets with olive oil
4.   Generously sprinkle them with dill and rub
5.   Repeat the oil and dill/rub on the other sides
6.   Let the salmon sit on a rack at room temperature for 30-60 minutes
7.   Smoke the fillets for 45 minutes (don’t peek)
8.   Check for doneness (it should flake when pulled with a fork)
9.   Smoke for an additional time if necessary
10.   Serve as an entrée

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