- 1/2 pound salmon fillet, skin-on
- 2 tablespoons sour cream or Greek yogurt
- 2 teaspoons chopped fresh dill or 1 teaspoon dried dill
- 1 teaspoon lemon zest
- 1 teaspoon sugar, optional
- 1/4 teaspoon granulated onion
- 1 / 4 teaspoon salt
- 1/4 white pepper
- Lemon slices
In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt and pepper until thoroughly combined.
On a large double layer of foil, place about 2 cups smoker chips/chunks. Poke 5 holes with a sharp knife under chips/chunks.
Place salmon, skin side down, on chips/ chunks. Spread creamy mixture on salmon and top with lemon slices. Close foil around fish and place in a hot grill or on a rack over an open fire. Cook fish 10-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135°.
Recipe Note: This is a great preparation while camping. Any fish can be used as well as any seasonings. The key is making sure the skin is on the chips/chunks to prevent them from getting on the meat.