Ingredients

The following ingredients have 4 Servings
  • 4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)
  • 1/4 cup light brown sugar
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground mace
  • Finely grated zest of 1 lemon, plus lemon wedges for serving
  • Olive oil
  • 1 1/2 cups hickory chips, soaked for 30 minutes and drained

Instruction

  • Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
  • Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you’re using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
  • Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it’s not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.