Soak Alderwood chips about 20 min.
Place in smoker box in grill.
If skin on Salmon:
Spray skin side with Pam or olive oil, salt and pepper.
Spray meat side with Pam or olive oil and pepper only.
If fillet is skinned:
Spray both sides with Pam or olive oil and pepper
Place filet on sheet of heavy duty aluminum foil
Smoke until fillet is fork flaky, usually around 30 – 45 min. if temperature is 375 to 425.
Lemon Caper Sauce:
(two servings)
1 lemon
1 t lemon zest
olive oil
black pepper
3T green capers
½ teaspoon coarse salt
Juice the lemon add zest
Add an amount of olive oil equivalent to the volume of lemon juice.
Crush about 1 teaspoon of the capers on cutting board using a fork and sprinkle with ½ teaspoon of salt (salt is an abrasive that causes the capers to form a paste) add to lemon & oil mix.
Blend mixture to emulsify.
Add remaining capers
Serve over hot smoked salmon.