Many thanks to Cook’s Illustrated for developing so many delicious, but simple, recipes such as this terrific smoked salmon. The salmon fillets are seasoned only with salt and sugar and placed in the refrigerator for a brief cure before heading to the barbie. This recipe combines the best elements of cold smoking and hot smoking producing salmon that is sweet, smokey, and tender.
Slice salmon into 6 pieces.
Salmon briefly cured in the refrigerator for 1 hour.
Grill-Smoked Salmon
Updated on 10/03/15: Cooking time from 25 to 20 minutes
Cooks Illustrated
Serves 6
Ingredients
2 1/2 – 3 pounds salmon, cut into 6 pieces
2 tablespoons sugar
1 tablespoon kosher salt
Preparation
Soak 2 wood chunks for 1/2 hour
Combine sugar and salt and rub the mixture on all sides of the salmon filets. Set the fish on a rack on a baking pan with sides and place in the refrigerator uncovered for 1 hour. After which, gently pat fish dry and return to the refrigerator.
Grill Preparation
Prepare charcoal grill for indirect cooking. Open lid and bottom vents half way.
Light 2 quarts charcoal in a chimney starter. When lit, bank coals on one side of the barbecue. Place wood chunks on coals, return grill grate, and cover. Allow wood chunks to start smoking.
Once wood chunks are smoking, place a large sheet of foil on the grill opposite the coals. Place salmon filets on the foil, cover the grill with the lid vent over the salmon. Cook about 20 minutes or until the internal temperature of the fish reaches 125 degrees. Serve with green tartar sauce.
