1/4 c. Pesto Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
2 Tsp. Sicilian Spices Prairie Oils Spice Blend
1 tsp. salt
2 - 4 salmon fillets (about 1 1/2 lbs.)
lemon, cherry tomatoes, fresh basil for garnish
Place Pesto Olive Oil, Sicilian Lemon White Balsamic, Sicilian Spices and salt in a medium bowl and whisk to combine. Place the salmon fillets in a large casserole or baking dish. Drizzle the fillets with the marinade, coating thoroughly, cover, and refrigerate for 1 - 2 hours.
Preheat your smoker to 225 F and add wood chips or pellets. While your smoker is preheating, remove the fillets from the marinade and set aside to rest on a wire rack lined baking sheet, uncovered, at room temp for 30 minutes. Once smoking place the fillets on the grates and smoke for 2 - 3 hours or until the internal temp reaches 130 - 145 F. Remove the fillets from the smoker and set aside to rest for 15 min. before serving. (You can also rest and refrigerate for a cold salmon entree'.) Garnish the smoked salmon fillets with lemon, tomatoes and basil before serving.