Step 1

Preheat pellet smoker 185°F with alder, maple, or fruit wood pellets.

Step 2

Place salmon on a large piece of foil skin side down.Squeeze lemon juice over salmon. Sprinkle entire salmon with garlic, salt, and pepper then dill. Top with lemon circles.

Step 3

Once the grill is preheated, place salmon and foil on the grill with the skin side down.

Step 4

Smoke until internal temperature reaches 140°F. Salmon should no longer be translucent and will easily flake off. Smoke time depends on salmon size and thickness.Let rest 5 minutes then serve.

Step 5

Store leftovers in an airtight container in the refrigerator for 4-5 days.