Preheat your Z Grill Pellet Smoker to 160-180°F. Prep your salmon filet by checking for bones and removing any thin sections of meat.
Sprinkle your salmon with the rind of two lemons and squeeze the lemons’ juice on top. Then, use a pepper mill to season with freshly cracked black pepper.
Make sure the Z Grill’s grates are clean and oiled. Place the salmon filet directly atop the grill grates. Cover the filet with lemon slices and fresh dill and smoke for 2 hours at 160-180°F.
While the salmon is smoking, prepare your Summer Dill Sauce by combining chopped dill, sour cream, mayonnaise, onion, lemon juice, lemon rind, horseradish, garlic, Dijon mustard, salt, and pepper in a medium-sized bowl. Once combined, pop it in the fridge to start the chill process.
At the 2-hour mark, use a meat thermometer to check the salmon’s internal temperature. If it reads 123°F, continue smoking for one hour.
Remove the salmon from the grill when its internal temperature is 145°F (about one hour). Place the salmon atop a bed of fresh greens and garnish with lemon and orange rind. Top with Summer Dill Sauce and serve alongside fresh asparagus.