Start by choosing the best-quality salmon fillet you can find. Make sure it's boneless and skin-on for optimal flavor.

Lay out a large piece of plastic wrap and place the salmon fillet on it, skin-side down.

In a small bowl, combine the olive oil, lemon juice, kosher salt, and black pepper to create a flavorful marinade.

Drizzle the marinade evenly over the salmon fillet, ensuring it's well-coated. Gently rub it in, so all sides are covered.

Wrap the salmon tightly in the plastic wrap and place it in the refrigerator to marinate for about 30 minutes. This allows the flavors to infuse into the salmon.

Fire up your Z Grill to a temperature of 180-200°F (82-93°C). Make sure you have a reliable meat thermometer handy to monitor the grill's temperature.

While the grill is heating up, take a moment to soak your alder wood pellets in water for about 30 minutes. This will ensure they produce a steady, flavorful smoke.

Once your salmon is done marinating, remove it from the plastic wrap and place it directly on the grill grates, skin-side down.

Drain the soaked alder wood pellets and add them to your grill's pellet hopper.

Close the lid of your Z Grill and let the magic happen. Smoke the salmon for about 1.5 to 2 hours, maintaining a steady grill temperature of 180-200°F (82-93°C).

Keep an eye on the internal temperature of the salmon using your meat thermometer. You're aiming for an internal temperature of 145°F (63°C).

During the smoking process, you might notice a beautiful golden-brown crust forming on the salmon. This is exactly what you want!

Once your salmon has reached the desired temperature and has soaked in all that delicious smoky goodness, carefully remove it from the grill using a spatula.

Let the smoked salmon rest for a few minutes before slicing it into serving portions. The salmon should be flaky, moist, and packed with smoky flavor.