1. In a medium bowl, whisk together the panko bread crumbs, parmesan cheese, olive oil, lemon zest, lemon juice, chives, 1/2 teaspoon salt, and granulated garlic. Set aside.
2. Rinse the salmon fillets and pat them dry with a paper towel. Place the fillets on a platter and sprinkle evenly with 1 teaspoon of salt.
3. Spread the ranch dressing evenly over the top of each salmon fillet using a pastry brush or the back of a spoon.
4. Gently press the panko mixture onto the ranch-coated salmon fillets to help it adhere.
5. Fill the grill’s pellet hopper with Bear Mountain BBQ TrueTimber® Fisherman's Blend BBQ Pellets. Set the smoker to 350°F-400°F, depending on your grill's temperature settings. Place a cast iron griddle, pan, or skillet large enough to hold the salmon fillets inside the grill as it preheats.
6. Just before cooking, heat the avocado oil in the preheated pan or skillet. Carefully place the salmon fillets, topping-side up, into the hot oil.
7. Close the grill lid and cook the salmon fillets until the internal temperature reaches 130°F, approximately 18-22 minutes, or until the salmon is cooked to your desired doneness and flakes easily with a fork. Time is dependent on thickness and size of salmon fillets.
8. Carefully remove the salmon from the grill and serve hot with fresh lemon wedges.

Tips:

• Flavor Variation: Enhance the topping by using lemon-infused or garlic-infused olive oil instead of regular olive oil.
• Optional Crumb Coat Herbs: For a more complex flavor, mix in your favorite finely minced fresh herbs like dill, rosemary, tarragon, or thyme into the panko topping.
• Side Dish Suggestion: Roast cherry tomatoes and onion slices in a separate skillet on the grill alongside the salmon. A few minutes before the salmon is done, add zucchini ribbons to the roasted vegetables and cook until slightly tender. Sprinkle with grated Parmesan cheese before serving.