Master Recipe
Barbecued Salmon
NOTE: Alder wood is our first choice for this recipe, although
hickory or mesquite are fine. Make sure the grill grate is hot and
thoroughly cleaned before placing the salmon on it; otherwise the
fish might stick. This salmon is delicious as is but tastes even
better when served with either of the sauces on. Serve the
salmon hot, at room temperature, or wrap the cooled fillet in
plastic and chill overnight. Serves four to six.
1 cup kosher salt or 2/3 cup table salt
1 cup sugar
1 skin-on salmon fillet (about 21/2 pounds), any pin bones removed with tweezers or needle-nose pliers
2 3-inch wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
2 tablespoons vegetable oil
11/2 teaspoons sweet paprika
1 teaspoon ground white pepper
INSTRUCTIONS:
1. Place salt and sugar in gallon-size zipper-lock plastic bag. Add 2 cups hot water and let stand 20 minutes to let salt and sugar dissolve. Add 5 cups cold water. Place salmon in brine, seal bag, and refrigerate for 3 hours.
2. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork to create about six holes to allow smoke to escape (see figures 5 and 6).
3. Remove salmon from brine and blot dry completely with paper towels. Place fillet, skin side down, on double layer of foil and rub both sides, especially skin side, with oil. Dust top of fillet with paprika and pepper.
4. Meanwhile, light about 40 charcoal briquettes in chimney. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents completely and place lid on grill, turning lid so that vents are opposite wood chunks or pouch to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and slide salmon off foil and onto grate opposite fire so that long side of fillet is perpendicular to grill rods (see figure 24). (Initial temperature will be about 350 degrees but will drop to about 250 degrees before salmon is done.) Barbecue for 11/2 hours.
5. Using two spatulas (see figure 25), remove salmon from grill. To serve, cut through pink flesh but not skin to divide into individual portions (see figure 26). Slide spatula between fillet and skin to remove individual pieces, leaving skin behind (see figure 27).
VARIATION:
Barbecued Salmon on a Gas Grill
Follow Barbecued Salmon Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) of primary burner (see figure 11). Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes. Turn primary burner down to medium, turn off burner(s) without chips, and clean grill with wire brush. Position salmon over cool part of grill with long side of fillet perpendicular to grill rods. Barbecue for 11/2 hours. (Temperature inside grill should be a constant 275 degrees; adjust lit burner as necessary.) Serve as directed in Master Recipe.