The Bassman and I recently loaded up the smoker with a pork butt, sausage and salmon. If you're going to light the grill or smoker, you might as well fill it up with meat or veges!
I love salmon and often order it when we're eating out but I don't fix it much at home. Maybe salmon crouquettes every now and then. Hmm, that reminds me we haven't had those in a while.
We were unsure how long to leave the pork and salmon on the smoker, but we knew the pork would be left overnight and the salmon doesn't take long to cook.
We left one fillet plain and put lemon pepper on the other. The salmon really absorbs the smoky flavor. A portion of the leftovers went into this smoked salmon spread.
I added extra green onion ;). Not everyone cares for the taste of this, but I enjoyed it. Of course.