Hickory Grilled Salmon Recipe
A couple of weeks ago while channel surfing through my favorite Saturday morning cooking shows, a favorite way to start the weekend, I came across this recipe being prepared by Chris Kimball and company on one of my very favorite shows, Cook's Country. As I am always looking for new ways to prepare salmon, which is one of my favorite fish, and already being a fan of the Cedar Plank Salmon , I could hardly wait to test this simple technique on my next lovely salmon fillet.
This is such a great way to prepare salmon because it is cooked outdoors on the grill, in a disposable foil pan and on wood chips which most who BBQ regularly have around anyway. East preparation, simple clean-up and no special equipment! The sugar, salt and pepper seasoning lends a hint of sweetness to the fish and the salt and pepper are a great compliment to the rich smokey flavor. The thinly sliced lemon was my own addition to this recipe as I love the way the slightly caramelized lemon juice cuts the fattiness and richness of the salmon without being too tart. When all is said and done, by far, one of the best ways to prepare salmon I have tried so far. Thank goodness Cook's Country and America's Test Kitchen did all of the recipe testing for us and we benefit from a perfect technique/recipe.
Hickory Grilled Salmon - Adapted from a Cook's Country Recipe
From the episode: Surefire Seafood
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
- 1 tablespoon olive oil
- 2 cups wood chips , soaked for 15 minutes
1. Combine sugar, salt, and pepper in small bowl. Pat salmon dry with paper towels. Brush flesh side of salmon with oil and sprinkle with sugar mixture. Following photos 1 and 2, use heavy-duty aluminum foil to make four 7- by 5-inch trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays and place salmon skin-side down on top of wood chips.
2. Place trays with salmon over hot fire and grill, covered, until center of each fillet is still just translucent, about 10 minutes. Remove trays from grill. Slide metal spatula between skin and flesh of fish and transfer to platter. Serve.