Hickory Smoked Salmon With Garden Salsa

Step 1

Combine all salsa ingredients in bowl. Cover; refrigerate until serving time.

Step 2

Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Place soaked hickory chips onto18-inch square of heavy-duty aluminum foil; seal tightly forming a packet. Cut 5 or 6 (1-inch) slits in top of packet using a sharp knife. Place packet onto heated side of grill. Heat 10 minutes.

Step 3

Brush salmon on both sides with melted butter; sprinkle with salt. Place salmon onto grill opposite heat, skin-side down. Grill 30-40 minutes or until salmon is no longer translucent and flakes easily with fork. Sprinkle salmon with dill during last 5 minutes of grilling time.

Step 4

Portion salmon by cutting to, but not through, skin. Use spatula to lift portions from skin to serving plates; top each serving with salsa.