Much like @Jamieoro
's post about Mother's Day Salmon, also cooked two large 2 lb salmon filets this weekend. One with Dizzy Pigs Raging River, one with a dill/adler smoked salt mixture. Cooked each filet at 500F (dome temp) for between 5-8 minutes, pulled from BGE and let it rest. Perfectly done, any type of pink is not an option unless it is wrapped around seaweed.
Pics and dill/salt rub follows.
Smoked Dill Salt Rub
2 TBSP of dried dill leaves
1 TBSP of adler smoked salt (purchased at Christmastime, still have over half left; it is my go to spice for fish, with Raging River as a close second)
Grind both spices together in a mortar/pestle. Liberally coat the filet (skin on or off, no never mind) with grapeseed oil as EVOO can be strong, grapeseed does the job at a high smoke point with little to no flavor. Lightly apply the rub. This is not a blackened fish as there is really no heat and the smoked salt can be overpowering (first time I used way too much and had to eat the whole filet myself, family wouldn't eat it).
Ate the Raging River day of, packaged the Smoked Salt Filet in a foodsaver bag. Refrigerate for up to three days; drop the cold filet (still in the bag) in a large pot of boiling water for 3 minutes, open and serve.