Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the juice from one half over the salmon fillet. Sprinkle with chopped dill and pepper.

Smoking Method:

Preheat Bradley Smoker to approximately 105°C (220°F). Place fish in the Bradley Smoker and using Oak flavour bisquettes smoke/cook for around 40 to 60 minutes.

To Serve:

Remove fish from the smoker and garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.