1    Salmon; or fresh salmon ste

      1    Butter; melted

      1    Lemon juice; fresh

      1    Seasoned salt

      1    Dill

      1    Cucumber mayonnaise; (see r

      1    Yogurt dill sauce; (see rec

  Servings:  1
  SALMON STEAKS: Combine equal parts of butter and lemon and brush each
  steak on both sides with the mixture. Sprinkle with seasoned salt and
  dill. Serve with Cucumber Mayonnaise. Charcoal Smoker: Use 5 lbs.
  charcoal, 3 quarts hot water, 1 to 2 wood chunks and smoke 1 hour.
  Electric Smoker: Use 2 quarts hot water, 1 to 2 wood chunks and smoke
  1 hour. WHOLE SALMON: Brush salmon cavity with dill and seasoned

  salt.  Repeat on the outside of the salmon.  Chill leftover salmon
  and serve with sour cream and dill or Yogurt Dill Sauce. Charcoal
  Smoker: Use 7 to 9 lbs. charcoal, 4 quarts hot water, 2 wood chunks
  and smoke 3 to 5 hours, depending on size. Electric Smoker: Use 4
  quarts hot water, 2 wood chunks and smoke 3 to 5 hours, depending on
  size. Yield: 1/3 lb. per person Note: This very expensive delicacy
  can be made easily and economically at home. Serve hot or cold with
  Cucumber Mayonnaise or Yogurt Dill Sauce. Another note: Frozen
  seafood should always be thawed before cooking. The most harm you can
  do to seafood is to overcook.  Seafood is done when the flesh turns
  white or opazue. The meat will flake easily when forked and shellfish
  will feel firm to the touch. If cooked in the shell, the shells will
  open when done. Seafood is most delicate and requires short cooking
  times. Fish with high fat content will require longer cooking. Recipe
  from "Cook'n Cajun Water Smoker Cookbook".