Barbecue Smoked Salmon with Dill Sauce

Ingredients

• 1 lb salmon fillet
• 2 tbsp dill
• 1 cup sour cream
• 2 tbsp lemon juice
• 2 cloves garlic
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 tsp salt
• 1 cup smoking chips (hickory or applewood)
• 1 each lemon wedges

Instructions

1. 1

   Prepare the salmon fillet by patting it dry with paper towels. Rub olive oil over the fillet and season both sides with salt and black pepper.

2. 2

   In a small bowl, mix the chopped dill, sour cream, lemon juice, minced garlic, and a pinch of salt. Set aside to let the flavors meld.

3. 3

   Soak the smoking chips in water for at least 30 minutes. This will help create smoke when grilling.

4. 4

   Preheat your grill to medium heat (about 350°F). If using a charcoal grill, prepare a two-zone fire with coals on one side.

5. 5

   Drain the soaked smoking chips and place them in a smoker box or wrap them in aluminum foil, poking holes for smoke to escape. Place the smoker box or foil packet on the hot side of the grill.

6. 6

   Once the smoke begins to rise, place the salmon fillet skin-side down on the cooler side of the grill. Close the lid and smoke for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. 7

   While the salmon is smoking, prepare the serving plates with lemon wedges and the dill sauce.

8. 8

   After the salmon is done, remove it from the grill and let it rest for a few minutes. Serve with the dill sauce and lemon wedges on the side.