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1
Prepare the Big Green Egg or wood-fired grill for indirect cooking.
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2
In the case of the BGE, use a plate setter with the legs up and grate in place to separate the fish from the heat source.
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3
If you like, soak 1 cup of apple wood chips in water for 30 minutes, then sprinkle them over the charcoal 10 minutes after lighting.
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4
Close the lid of the BGE and open the top vents and the bottom vents 1/2 inch.
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5
To cook on a wood-fired grill, place a pizza stone over the fire, then place 2 fire brick pavers on opposite sides of the pizza stone, about 8 inches apart.
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6
Close the lid and open lower vents to 1/2 inch.
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7
After 2 minutes, lay the salmon fillet on a perforated pizza pan or aluminum mesh pizza screen.
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8
Season with the sea salt and juniper berries and place on the grate.
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9
If using a grill, balance the pizza pan or screen on the fire brick pavers.
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10
Close the lid and smoke for 30 to 35 minutes at 190F, or until the flesh is slightly firm to the touch but still looks moist.
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11
The color of the flesh should only be slightly lighter than when it started smoking.
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12
Remember, you are smoking the fish, not roasting it.
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13
Check the doneness of the fish at the thickest section, using a fork to slightly pull away some of the flesh.
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14
It should be very moist and uniform in color.
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15
The color will have changed only slightly from when it was put on the fire.
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16
Remove from the cooker or grill and let cool slightly.
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17
Slice thinly to serve; remove with a fish fork or a knife, leaving the skin behind.
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18
Store leftover fish on the skin; wrap in plastic and refrigerate for up to 1 week.
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19
Serve garnished with the dill and capers.
