Smoked Salmon with Dill and Lemon

Ingredients

• 2 fillets salmon fillets
• 2 tablespoons fresh dill
• 1 whole lemon
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 cup smoking wood chips (e.g., cedar or hickory)

Instructions

1. 1

   Prepare the brine by mixing brown sugar, salt, and black pepper in a bowl. Rub the mixture evenly over both sides of the salmon fillets.

2. 2

   Place the seasoned salmon in a resealable plastic bag or a shallow dish. Add fresh dill and the juice of half the lemon. Seal or cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

3. 3

   Soak the smoking wood chips in water for at least 30 minutes before cooking.

4. 4

   Preheat your grill to medium heat (about 350°F). If using a charcoal grill, prepare one side for direct heat and leave the other side empty for indirect cooking.

5. 5

   Remove the salmon from the brine and rinse under cold water to remove excess salt. Pat dry with paper towels.

6. 6

   Drizzle the salmon with olive oil and sprinkle with garlic powder. Place the salmon skin-side down on a piece of aluminum foil or a grilling plank.

7. 7

   Place the soaked wood chips directly on the coals or in a smoker box if using a gas grill. Close the lid and allow the wood to start smoking.

8. 8

   Once the smoke begins to rise, place the salmon on the grill away from direct heat. Close the lid and smoke the salmon for about 20-25 minutes, or until the internal temperature reaches 145°F.

9. 9

   Remove the salmon from the grill and let it rest for 5 minutes. Squeeze fresh lemon juice over the top before serving.

10. 10

    Serve the smoked salmon with lemon wedges and additional dill as a garnish.