Smoked Rosemary Salmon

  • 1 1/2- lb Skinless salmon filet
  • Fresh rosemary
  • 1 bottle Italian dressing
  • 1 bag Hickory wood chips

Marinate Salmon:

  1. Place salmon in Ziploc® bag.
  2. Cover salmon with Italian dressing and add fresh rosemary.
  3. Put in refrigerator overnight, or if time does not permit, at least a couple of hours.

Prepare Wood Chips:

  1. Soak hickory chips for 1/2 hour or longer.
  2. Place wood chips in aluminum foil packet and perforate foil. DO NOT cover entire cooking entire cooking area with aluminum foil.

Cooking Instructions:

  1. Note: Salmon must be cooked using indirect heat.
  2. Prepare grill for indirect cooking (between 275 and 300ºF)
  3. Place wood chips in foil over flame.
  4. Note: You may want to make another packet of wood chips in foil and change out when the chips in the first packet are burned up.
  5. Remove salmon from bag and place on the opposite side of the grill.
  6. Note: Do not place salmon directly over heat source.
  7. Hint: Place salmon on wire cooking rack. It will be much easier to remove salmon from grill after cooking.
  8. Slowly cook salmon for approximately 1 1/2 hours. The salmon will be lightly browned.
  9. Remove the salmon from the grill.
  10. Garnish with fresh rosemary and a lemon wedges.
  11. Serve.