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1
In a 1 quart pan, bring 1 1/2 cups water, sugar, salt, ginger, bay leaves and allspice to boiling over high heat; stir until sugar is completely dissolved.
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2
Let cool slightly.
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3
rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12x15 inches.
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4
Pour sugar and salt mixture over salmon.
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5
Cover pan tightly and chill fish at least 4 or up to 24 hours.
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6
Occasionally spoon bine over the fish.
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7
Mound 16 charcoal briquettes on the firegrate of a barbecue with a lid.
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8
Ignite briquettes.
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9
Cover wood ships with water to soak.
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10
Meanwhile, pour enough hot water over peppercorns to float them; soak at least 15 minutes.
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11
Pour brine off fish; rinse wish with cool water and pat dry.
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12
Set skin side down on a large sheet of foil; cut foil along outline of fish.
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13
Rub honey over top of fish' drain peppercorns and scatter evenly over fish, patting to set them lightly in lace.
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14
When coals are dotted with gray ash, 25 to 30 minutes, push half to deach side of firegrate.
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15
Drain woodchips and scatter 2 tablespoon on each mound of coals.
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16
Set grll 4 to 6 inches avove the firegrate; lightly oil the grill.
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17
Place salmon on foil in center of grill (no coals should be under the fish).
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18
set oven thermometer on the center of the fish.
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19
Put lid on barbecue anc close vents to make a 1/4 inch opening.
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20
After 30 minutes add 3 briquettes to each mound of coals; repeat every 30 minutes of cooking.
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21
Check thermometer often to be sure temperature stays about 160 degrees F. If temperature drops, open vents slightly; if temperature goes up.
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22
close 1 or 2 of the vents.
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23
Add wood chips as needed to produce a faint,steady stream of smoke.
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24
Moisture that accumulates on fish will evaporate.
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25
Cook salmon until it is 140 degrees in center of the thickest part, about 1 1/2 hours.
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26
Using foil and wide spatula, slide filet into a baking sheet without sides, then transfer fish from sheet to platter.
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27
Serve warm, cool, or chilled.
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28
If making ahead, cover airtight and chill up to three days.
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29
Cut fish across grain into 3/4 inch slices.
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30
; lift off skin.
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31
Serve with capers, minced red onion, sour cream, thin toast, lime wedges.
