Hot Smoked Salmon
- 4 cups (1 litre) wood chips, of your choice
- 1 whole salmon fillet with the skin, about 2 lb (1 kg)
- Salt and pepper
- 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.