Brown Sugar-Cured Salmon

1. 1

   Pat fish dry with paper towels.

2. 2

   In a small bowl, combine sugar, salt, pepper, spices and zest.

3. 3

   Rub mixture all over fish.

4. 4

   Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours.

5. 5

   Rinse fillets and pat dry.

6. 6

   Generously oil salmon.

7. 7

   Light the grill.

8. 8

   Once coals are hot, scatter drained hickory chips over coals.

9. 9

   (If youre using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)

10. 10

    Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released.

11. 11

    Smoke salmon, covered, for about 5 to 6 minutes, then flip.

12. 12

    (If the fish is sticking to the grill grate, then its not ready to flip.

13. 13

    Cook for another 3 to 10 minutes, depending upon how hot your fire is.

14. 14

    The fish is done when the interior is medium pink and exterior crisp and smoky.

15. 15

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.