Method
Soak your preferred Weber Firespice wood chips in water for 30 minutes (hickory or cherry woods chips recommended).
Set up your barbecue for indirect cooking over medium heat (190℃ to 230℃).
If using a gas barbecue, set up your barbecue with a smoker box or boxes.
Refer to your smoker box handbook for further instructions.
Lightly oil the salmon fillets, cherry tomatoes and garlic cloves.
Season with a little salt (note the capers will add saltiness) and pepper.
Once the barbecue has started to smoke, place the lemon slices on the barbecue, laying 2 to 3 slices, overlapping, to create a base for each salmon fillet.
Place the salmon fillets on top of the lemon slices.
Crush the capers with your fingers and sprinkle on top of the salmon fillets.
Place the tomatoes and garlic on the barbecue. Roast over indirect medium heat, with the lid closed for 15 minutes, or until the salmon is cooked to your liking.
Remove the salmon, tomatoes and garlic from the barbecue.
Leave to rest for a couple of minutes before serving. Peel the garlic cloves before serving.
Serve with a green salad.
