Smoked salmon with capers and dill on a pellet grill

Ingredients:

• 1 salmon side, 1.5–1.8 kg, skin on, boneless
• 1/4 cup mayonnaise
• 2 tbsp extra-virgin olive oil + extra for greasing the foil
• Grated zest and juice of 1 large lemon, plus lemon wedges for serving
• 1 small shallot, finely chopped, about 3 tablespoons
• 3 cloves garlic, crushed
• 1.5 tbsp capers, finely chopped
• 1 tbsp chopped fresh dill + extra for serving
• 0.5 tsp honey
• Additional equipment: heat-resistant gloves

Preparation:

1. Preheat pellet grill to 450°F (245°C).
2. In a medium bowl, combine the mayonnaise, olive oil, lemon zest and juice, shallots, garlic, capers, dill, honey, and a generous pinch of salt and black pepper. Stir and set aside.
3. Prepare three sheets of heavy-duty foil, each 15 cm longer than the salmon. Stack the foil and generously brush the top sheet with olive oil. Place the salmon, skin side down, in the center of the stack and press down on all four sides to form a border. Season the fish with salt and pepper, then spread the mayonnaise mixture on top.
4. Place the foil directly on the grill grate. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140°F (60°C), 20–25 minutes. Wearing ovenproof gloves, carefully transfer the salmon to a platter. Sprinkle the fish with dill and serve with lemon wedges.