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1
Soak the wood chips in water for at least a half hour prior to cooking.
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2
Spray the entire grill with your favorite cooking spray prior to placing heat to the grill.
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3
Sprinkle the fillets, both sides, with the Lemon Pepper.
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4
In a sauce pan, at low temp place the butter in the pan until it melts. Add the dill, garlic, wine, and the juice from the lemon. Stir constantly, and when the dill has softened, (approximately 5-7 minutes) remove from heat.
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5
Once you begin cooking, when it is time to turn the salmon over ensure you place the fillets on a section of the grill where the fillets have not already been placed. This is to prevent sticking.
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6
All fish cooks faster than meats, so time and heat is the trick to cooking all fish.
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7
Five minutes before you are ready to cook, place the wood chips on the coals, and place the hood down on the grill. Once the smoke is heavily coming out, it is time to place the salmon on the grill.
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8
Place the salmon on the grill, and again close the grill hood. In about five to seven minutes, open the grill and lift one of the fillets, and once the color of the fillets is a whitish pink, turn them over and brush the cooked side with the sauce, and again, close the hood. Again, in about five minutes it is time to take the salmon up. If you don't over cook it, it will be moist. Save the remaining sauce for the table.
