Succulent Smoked Salmon

• 1 (2-pound) salmon fillet, skin on, pin bones removed
• 1 tablespoon or so coarse sea salt, or as needed
• 1 teaspoon coarsely ground juniper berries (optional)
• 2 tablespoons minced fresh dill, for garnish
• 2 tablespoons capers, for garnish

1. Prepare the Big Green Egg or wood-fired grill for indirect cooking.
2. In the case of the BGE, use a plate setter with the legs up and grate in place to separate the fish from the heat source.
3. If you like, soak 1 cup of apple wood chips in water for 30 minutes, then sprinkle them over the charcoal 10 minutes after lighting.
4. Close the lid of the BGE and open the top vents and the bottom vents 1/2 inch.
5. To cook on a wood-fired grill, place a pizza stone over the fire, then place 2 fire brick pavers on opposite sides of the pizza stone, about 8 inches apart.
6. Close the lid and open lower vents to 1/2 inch.
7. After 2 minutes, lay the salmon fillet on a perforated pizza pan or aluminum mesh pizza screen.
8. Season with the sea salt and juniper berries and place on the grate.
9. If using a grill, balance the pizza pan or screen on the fire brick pavers.
10. Close the lid and smoke for 30 to 35 minutes at 190F, or until the flesh is slightly firm to the touch but still looks moist.
11. The color of the flesh should only be slightly lighter than when it started smoking.
12. Remember, you are smoking the fish, not roasting it.
13. Check the doneness of the fish at the thickest section, using a fork to slightly pull away some of the flesh.
14. It should be very moist and uniform in color.
15. The color will have changed only slightly from when it was put on the fire.
16. Remove from the cooker or grill and let cool slightly.
17. Slice thinly to serve; remove with a fish fork or a knife, leaving the skin behind.
18. Store leftover fish on the skin; wrap in plastic and refrigerate for up to 1 week.
19. Serve garnished with the dill and capers.

salmon fillet, salt, ground juniper, fresh dill, capers

Taken from www.epicurious.com/recipes/food/views/succulent-smoked-salmon-391758 (may not work)