Crafting a flavorful filet
2 cups wood chips
1 tablespoon dry dill
1 tablespoon fresh lemon juice
2 tablespoons Dijon Mustard
½ teaspoon kosher salt course
1 (1½-pound) salmon fillet
Soak wood chips in water 30 minutes; drain (photo 1).
Remove extra bones with needle nose pliers (photo 2).
Combine dill, juice, mustard, and salt, stirring well.
Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon (photo 3).
Prepare the electric smoker, heat. Maintain temperature at 200° to 225°. Place wood chips in the electric grill. Coat grill rack with cooking spray.
Place salmon, skin side down, close door (photo 4).
Cook 2 hours or until fish flakes easily when tested with a fork (photo 5).