Name: Grill-Smoked Side of Salmon
Total time: PLACEHOLDER
Ingredients: 5 tablespoons sugar , for brining; 5 tablespoons table salt , for brining; 1 (2½-pound) skin-on salmon fillet; 2 tablespoons vegetable oil; 1½ teaspoons paprika; 1 teaspoon ground white pepper; 2 cups wood chips

Why This Recipe Works

Traditional cold-smoking and curing salmon (cooking—but not fully cooking—salmon at 60 to 90 degrees) keeps the fish moist but requires a smoker and up to 5 days. We developed a faster “hot-smoked” option. Brining was key, and sugar in the brine improved the fish's flavor. We seasoned the salmon with paprika and white pepper and then slow-roasted it on the cooler side of a half-grill fire for more than an hour. The result was salmon that was moist but firm and flaky and just smoky enough. If the skin sticks to the grill, slide a spatula between the fillet and the skin and leave the skin behind.

Before You Begin

Arctic char or wild salmon may be substituted for the salmon in this recipe. If using Arctic char or wild salmon, cook the fillets until they reach 130 degrees (for medium) and start checking for doneness early. The salmon is pictured with Herb Yogurt Sauce.

Instructions

Dissolve sugar and salt in 2 quarts cold water in large container. Submerge salmon in brine, cover, and refrigerate for 15 minutes. Remove salmon from brine, pat dry, and rub with oil. Place salmon on rimmed baking sheet; season with paprika and white pepper. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.

FOR A CHARCOAL GRILL: Open bottom grill vent halfway. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 275 degrees.)

Clean and oil cooking grate. Gently slide salmon from sheet onto cooler side of grill, skin-side down and perpendicular to grate bars. Cover (position lid vent over fish if using charcoal) and cook until center of salmon is translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 1½ hours. Using 2 spatulas, gently remove salmon from grill. Let rest for 5 minutes. Serve salmon hot or at room temperature.