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BBQ Salmon




Source of Recipe


atk


List of Ingredients




1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar
1 skin-on salmon fillet (about 2 1/2 pounds),
pin bones removed with tweezers or needle-nose pliers
2 tablespoons vegetable oil
1 1/2 teaspoons sweet paprika
1 teaspoon ground white pepper



Recipe



1. Dissolve salt and sugar in 2 cups hot water in gallon-sized zipper-lock plastic bag, about 20 minutes. Add 5 cups cold water and salmon, seal bag, and refrigerate until fish is fully brined, about 3 hours.
2. About 45 minutes prior to cooking, open bottom grill vents and ignite about 4 quarts charcoal in pile on one side of grill; burn until completely covered with thin coating of light-gray ash, 20 to 30 minutes. Meanwhile, assemble wood chip pouch by wrapping 2 cups wood chips on 18-inch square sheet heavy-duty aluminum foil; seal to make pouch. Prick top of pouch at least six times with knife tip to allow smoke to escape; place on top of ash-covered coals.
3. Meanwhile, remove salmon from brine and blot dry completely with paper towels. Place fillet, skin side down, on 30-inch sheet heavy-duty foil; rub both sides of fillet, especially skin side, with oil. Dust fillet top with paprika and pepper.
4. Set grill rack in place; open grill lid vents and cover, positioning lid with vents opposite wood pouch to draw smoke through grill. Heat rack thoroughly, at least 5 minutes; clean with wire brush. Slide salmon off foil and onto rack opposite fire so that long side of fillet is perpendicular to grill rods. Barbecue until cooked through and heavily flavored with smoke, 1 1/2 hours.
5. Use two spatulas to remove salmon from grill. Serve either hot or room temperature, cutting through flesh but not skin to divide into individual portions and sliding spatula between flesh and skin to remove individual pieces, leaving skin behind. (Can be wrapped in plastic and refrigerated up to 2 days.)


For Gas Grill:

Soak wood chips for 15 minutes and drain. Make foil tray for wood chips and position on top of burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. Turn off burner(s) without chips. Position salmon over cool part of grill and barbecue until cooked through and perfumed heavily with smoke, 1 1/2 hours. Serve as directed.