STEP 1:

Prep the salmon by lightly coating with olive oil, salt and pepper.

STEP 2:

Soak cherry chips in water for at least 30 minutes.

STEP 3:

Set up your BBQ for indirect cooking with a smoker box set, add drained cherry wood chips and pre-heat BBQ on high.

STEP 4:

After 25 minutes place the side of salmon with baking paper onto the trivet decorate with lemon slices.

STEP 5:

Adjust the BBQ to medium and roast for 30 minutes or until the salmon has reached an internal temperature of 50°C in the centre.

STEP 6:

Whilst the salmon is cooking combine all the lemon caper sour cream ingredients in a bowl and season to taste.

STEP 7:

Leave to rest for couple of minutes before serving.

STEP 8:

Finely chop the chives for the garnish.

STEP 9:

Flake the salmon (being careful for any bones). Serve on a platter with the lemon caper cream and sprinkle with chives.