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quick smoked grilled salmon

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Salmon

Quick-Smoked Grilled Salmon

This simple technique is a big change up from ordinary grilled fish. It produces a moist fillet with a hint of smokiness in 10 minutes. Note that the recipe calls for a charcoal grill, but you could use a gas grill outfitted with a smoker box or foil packet for the wood chips.

Ingredients

  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons kosher salt [Editor's note: We preferred 1 teaspoon, finding 2 teaspoons a bit too salty!)
  • 1 teaspoon chopped fresh herbs, such as thyme, dill, or tarragon
  • Smoked salmon fillet
  • 1 salmon fillet, skin on (1 1/2 to 2 pounds)
  • 1 cup wood chips, such as cedar, alder or hickory, soaked in water for 30 minutes

Directions

  • Use your fingers to rub the kosher salt and the lemon zest together in a small bowl. Mix in the herbs well, crushing them with your fingers to release the essential oils.
  • Prepare a charcoal grill for a medium heat (275 to 300° F, or so you can hold your outstretched palm 6 inches over the grate for 6 to 8 seconds). Bank the coals onto one side. Scrape the grate well and oil it lightly.
  • Sprinkle the rub evenly over the flesh side of the fish. When the grill is ready, drain the wood chips well and place directly on top of the coals (or in smoker box/packet).
  • Put the fish skin-side down on the side of the grate, away from the coals. Close the grill cover leaving the vents partway open and watch for smoke to appear. Smoke the fish for 10 minutes.
  • Open the grill, slip a spatula underneath the skin and slide the fish over so that it sits directly over the heat source. Replace the cover and grill until the center is opaque and the fish is firm but yielding to the touch, 5 to 6 minutes more, depending on thickness.

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