In this video, Chef John shows you how to hot-smoke wild salmon fillets on top of thinly sliced fennel root over a charcoal fire. You’ll see how to prep the wood chips and prepare the charcoal. Hot-smoking on a grill is an easy technique that creates a wonderful, smoky-flavored result. Basically, the bed of fennel root protects the salmon from direct heat, allowing the fish to cook more slowly. It’s a great trick! The salmon comes off the grill very tender and soft, super-moist with a little bit of flake and terrific smoky flavor. Serve this with a simple cherry tomato salad in an olive oil and lemon juice dressing. Get the recipe for Chef John’s Fennel-Smoked Salmon.