Apparently we could afford a fillet of sockeye salmon. I was doubtful but apparently I was wrong.
So, we picked up a frozen fillet and thawed it out.
I brushed it with melted butter.
I sprinkled with salt, pepper, onion powder, garlic powder, dried basil and dried dill.
I preheated the pellet smoker to 200 F.
I put the fillet on and smoked it over hickory pellets.
I smoked it for 1 1/2 hours.
Here is the finished fillet.
We served it with garlic bread and coleslaw.
This was a very nice salmon meal. The shorter cooking time gave just a hint of smoke that went well with the dill and basil. Best of all, it got kudos from She Who Must Be Obeyed.