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1
The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl.
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2
Place the salmon fillets skin-side down on a large flat ceramic or glass dish.
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3
Spread the mixture evenly on top of the salmon.
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4
Cover the dish with plastic wrap and refrigerate.
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5
At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
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6
Thirty minutes before youre ready to cook, heat the charcoal.
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7
Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside.
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8
(I use a charcoal chimney to light the coals.)
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9
Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke).
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10
On the other side of the grill, place the foil pan and pour in 1 cup water.
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11
Place the cooking grate over the coals and the pan.
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12
Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt.
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13
Place the salmon skin-side down on the side of the grill directly over the foil pan.
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14
Put the lid on the grill, making sure the top and bottom vents are open.
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15
Smoke the salmon for 10 minutes.
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16
Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked.
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17
Don't overcook the salmon or it will be dry!
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18
Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil.
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19
Allow to rest for 10 minutes.
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20
Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
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21
Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade.
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22
Puree for a few seconds, until well mixed.
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23
Add the cucumber and puree for another few seconds, until combined.
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24
Pour into a container and refrigerate for a few hours to allow the flavors to develop.
