While it only takes salmon a few hours to smoke, it tastes like you smoked it all day. The fatty, soft meat and the skin absorb the aromas incredibly efficiently, giving off a pleasing smell as you take a bite. This Lemon Smoked Salmon Fillet recipe is first cured overnight in your refrigerator and then smoked for about 2 hours, low and slow on your Louisiana Grills Wood Pellet Grill.
