Smoked Salmon

Bahan-bahan (4 porsi)

• 2 - to 3- pound center-cut side of salmon (skin-on with pin bones removed*)
• 1 ½ tablespoons Dijon mustard (or additional honey)
• 1 ½ tablespoon honey (or maple syrup)
• 1 tablespoon paprika
• 1 ½ teaspoons kosher salt (DO NOT use table salt; (I use Morton’s Kosher))
• ¾ teaspoon freshly ground black pepper
• 1 cup loosely packed, chopped fresh dill (about 1 bunch (optional))
• Charcoal (pellets, or whatever fuels your smoker)
• 2 handfuls wood chips (such as apple, cherry, oak, or alder (do not use mesquite which can overpower fish))
• Canola oil (to prevent sticking)