Soak wood chips in water for 5 minutes before placing them into the COMBEKK Dutch Oven.
Put a steamer rack over the chips to create a firm stand for the salmon.
Place the salmon fillet on top over medium heat.
Turn on heat so the chips start to smoke.
#COMBEKKTip: Put the lid on only when salmon has smoked. Cook for 12 minutes if the lid is on or smoke for 1.5 hours if lid is off.
Turn off the heat. Top with rock salt all over to garnish.