1 whole salmon fillet with the skin, about 2 lb (1 kg)
Salt and pepper
Preparation
Preheat the electric or charcoal smoker 300°F (150°C). Add the chips and let smoke for 5 minutes.
Meanwhile, season the fish with salt and pepper. Place in the smoker, skin side down. Close the lid and cook for about 45 minutes or until the fish is fork tender.
Description
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