Instructions: Soak mesquite chips in water (or wine if you can spare it) for 1 hour. Mix lemon juice, olive oil, pepper and dill weed in a bowl. Add salmon. Let sit in refrigerator for 1 hour. Preheat grill with mesquite chips in an iron smoker box or wrap them in aluminium foil and pierce holes all around.

Drain marinade from salmon and boil for 2 minutes. Put the fish on the grill and apply remaining marinade periodically. If cooking filets, grill for 3-4 minutes on each side, checking for doneness. If cooking steaks, grill for 6-7 minutes. Use a meat themometer to test. Internal temperature should be around 160 degress.

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