Whisk together cilantro, 1/4 cup of the oil, lemon juice, salt, and pepper. Arrange the fish in a single layer in a shallow dish or plastic freezer bag. Pour the cilantro mixture over the fish, turning to coat. Cover and refrigerate for 1 hour. Spray a seafood rack with oil or non-stick cooking spray. Pre-heat smoker to 200°F with 2 ounces apple wood. Place salmon on seafood rack and smoke for 1 hour, 10 minutes. Check for doneness. Serve with Mustard Dill Sauce.