INGREDIENTS
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4 tbs. fresh cilantro
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1/2 cup olive oil
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3 tbs. fresh lemon juice
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1/2 tsp. Salt
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1/4 tsp. freshly ground pepper
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4 salmon steaks or fillets (about 1 inch thick)
DIRECTIONS
Whisk together cilantro, 1/4 cup of the olive oil, lemon juice, salt, and pepper.
Arrange the fish in a single layer in a shallow dish or plastic freezer bag. Pour the cilantro mixture over the fish, turning to coat. Cover and refrigerate for 1 hour.
Spray a seafood rack with oil or non-stick cooking spray.
Preheat the smoker to 200°F with 2 ounces of applewood.
Place the salmon on the seafood rack and smoke for 1 hour, 10 minutes. Check for doneness and serve with Mustard Dill Sauce.
