Smoked Salmon with Mustard and Dill

The juicy, meaty salmon fillet is seasoned with a paste that adds more flavor than the marinade. Fillet with the skin turns out to be more dense and less prone to sticking to the grill.
Soak the wood shavings in water for 30 minutes; strain.Combine the dill, juice, mustard and salt, stirring well. Place the salmon, skin side down, in a shallow baking dish; brush the salmon with the mustard mixture. Cover and refrigerate for 20 minutes.Prepare the grill for indirect grilling, preheat one side to low, and leave one side unheated. Keep the temperature between 200 ° and 225 °.Place the wood chips on the hot coals. Place a disposable aluminum foil pan on the unheated side of the grill. Pour 2 cups of water into a saucepan. Brush the grill rack with cooking spray; place on the grill. Place the salmon, skin side down, on a grill rack on top of a foil pan on the unheated side. Close the lid; cook for 35 minutes or until the fish is easily separated by pricking with a fork, or until the desired degree of roasting is achieved.