Bring on the Southwestern flavor with this hot-grilled mesquite salmon recipe. The fillets are first marinated in a lemon - lemon pepper - cilantro marinade before hitting the heat.
Wow, that's a long name for a recipe!
Combine the lemon juice, lemon pepper, water and black pepper. Whisk in the oil. Stir in the cilantro and pour over the salmon fillet, in a plastic food storage bag or Tupperware container.
Marinate the salmon for 1 to 2 hours, turning a couple times so it's evenly seasoned.
Set up your grill for indirect cooking, with the lit burners on high. Get some mesquite smoking, either by putting chips in a smoker box, or placing a foil wrapped chunk of the wood over a burner. When it begins smoking, place the marinated salmon fillet on the cooler part of the grill and shut the lid.
Give the fillet 4 to 6 minutes of smoking time, then check to see if it's done. Remove it when the salmon flakes with a fork.