Smoke A Salmon On A Grill

Salmon is a tasty pink fish that can be cooked a variety of ways, including baked in the oven, pan seared on the stove or grilled. Salmon is a low-fat fish that contains healthy omega-3 oils, protein and vitamin D. Smoking salmon on a grill is a time-consuming process, but it gives the salmon a unique smoked flavor that is delicious when eaten plain or added to another recipe, such as a cream cheese spread.

Instructions

1. Combine 6 cups water, 1/3 cup brown sugar, 3/4 cup sugar and 3/4 cup kosher salt in a clean tub. Mix the ingredients until the sugar is dissolved. These ingredients make the brine to soak the salmon before being placed on the grill.

2. Rinse the salmon in cold water and put it in the brine. Cover the tub with plastic wrap and let the salmon sit in the brine at room temperature for two hours or in the refrigerator for six hours.

3. Remove the salmon from the tub and it in cold water. Make sure all of the sugars from the brine are rinsed off. Place the salmon on paper towels and blot dry; then, let it air dry for 30 minutes.

4. Soak the hickory chips in water for 20 minutes.

5. Preheat your grill. The coals in your charcoal grill are ready when they are red and covered in ash. At that point, put most of the coals under the lower grate, on the bottom of the grill, reserving two groups of four pieces of charcoal to be placed on two sides of the lower grate.

6. Put a handful of hickory chips on top of each of the two piles of charcoal on the lower grate. Fill a small empty can with water, such as a tuna fish can, and place it in the center of the lower grate.

7. Put the upper grate in place. Place the dried salmon fillets on the grill, and put the lid on top with the vent open.

8. Remove the lid about every 45 minutes to turn the coals and add another handful of hickory chips to the top of the charcoal piles. During this time, pat dry the salmon with a paper towel.

9. Cook the salmon for three to four hours until the thickest part of the fish is flaky when you stick a fork in it.

Tags: lower grate, hickory chips, cold water, fish that, handful hickory, handful hickory chips