Hot-Smoked Salmon

1. 1

   Combine sugars, salt, peppercorns, and cardamom in a small bowl.

2. 2

   Rub sugar mixture into salmon flesh, and pack the remaining rub around salmon.

3. 3

   Wrap salmon tightly in plastic wrap and then in aluminum foil.

4. 4

   Refrigerate 12 to 24 hours.

5. 5

   Unwrap salmon, and rinse with cold water.

6. 6

   Pat salmon dry.

7. 7

   Soak wood chips in water 30 minutes; drain well.

8. 8

   Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.

9. 9

   Place wood chips on hot coals.

10. 10

    Place a disposable aluminum foil pan on the unheated side of grill.

11. 11

    Pour 2 cups water in pan.

12. 12

    Coat grill rack with cooking spray; place on grill.

13. 13

    Place salmon on grill rack over foil pan on unheated side.

14. 14

    Close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

15. 15

    Center of fish should be opaque and warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.