Instructions: Take a whole side of fresh salmon with the skin on and rub it down with kosher salt, black pepper, olive oil, liquid smoke and set aside.

Turn one of the burners on medium to low and place a firebox with presoaked wood chips directly over the lit burner. Place the salmon on the lowest warming rack or on the cool side of the grill away from the fire and cook uncovered for 1 hour or until the salmon has cooked through and achieved a rich smoky exterior.

Serve the salmon skin-side down on a platter.

Comments: Serve this dish at room temperature with crackers or good coarse bread and some of the Herbed Mayonnaise sauce.

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