Smoked Rosemary-Scented Salmon

• Hickory or alder wood chips
• 1 (3-pound) salmon fillet, halved crosswise
• 3/4 cup fresh lime juice
• 3 tablespoons minced fresh rosemary
• 2 tablespoons olive oil
• 1 1/2 teaspoons prepared horseradish
• 3/4 teaspoon salt
• 1 1/2 teaspoons cracked pepper
• Garnish: fresh rosemary sprig

1. Soak wood chips in water to cover at least 30 minutes.
2. Place salmon fillet in a shallow dish or large heavy-duty, zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over fish, and seal plastic bag. Chill 3 hours, turning occasionally. Remove fish, reserving marinade. Sprinkle fish with salt and pepper; set aside.
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add reserved marinade. Add hot water to fill line. Coat rack with cooking spray; place in smoker.
4. Arrange fish, skin side down, on rack; cover with smoker lid. Cook 50 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.

hickory, salmon fillet, lime juice, fresh rosemary, olive oil, horseradish, salt, cracked pepper, rosemary sprig

Taken from www.myrecipes.com/recipe/smoked-rosemary-scented-salmon (may not work)