Smoked Salmon on the Grill

You learn something new every day. Here all along I thought it took hours and hours in a smoker to make smoked salmon. Thought wrong.

I soaked thin filets in 50/50 soy sauce and Dale's seasoning fo 30 minutes. Much more than that and they start to fall apart. Lubed the fish grill and put hickory chips all over the flame diffusion plate, lit it and shut the lid for 7 minutes. Belching smoke ensued, and when I opened the lid, I got this.

It's quite strong and rich tasting, perfectly seasoned and smokey through.
Last week I cooked 4, ate two and took two to work Monday, with lime rice. Heats up magnificently.

Hello new sunday tradition!