1 bag of wood chips, soaked in water for 2 hours
1 fresh whole salmon filet (about 2 1/2 pounds)
1 bunch fresh baby dill
1 lemon, half sliced thinly and the other half reserved for juice
2 tablespoons coarse ground salt
1 can of hearts of palm, drained well
1 cantaloupe, de-seeded and sliced into 1 1/2 wide wedges (leave skin on)
Prepare grill by setting a full ash cover over all charcoal briquettes, then move to two sides of the grill - you'll mainly be smoking, and only secondarily cooking the fish via indirect heat.
On a platter, place a large piece of aluminum foil, sprinkle the ground salt, then place the filet skin-side down over the salt. Drizzle the lemon juice over the filet, then decorate with sprigs of dill and lemon slices.
Sprinkle the wood chips over the coals, and slide the aluminum foil with the salmon onto the center of the grill, lifting edges of the foil to create a boat, but leave the top open. Close grill tight enough to allow only enough air flow to keep the fire alive, and monitor regularly, opening or closing vents to increase or decrease heat/fire as needed. It should take at least 30 minutes to allow the fish to absorb the smoky goodness.
About 10 minutes before the salmon is done, place hearts of palm on grill over briquettes, turning a quater turn when grill marks appear. About 5 minutes before the salmon is done, place cantaloupe wedges on the other side of the grill, flipping after 2-3 minutes. Remove everything and serve when the salmon is done.