Ingredients
The following ingredients have 11 Servings
- 3/4 cup dark brown sugar
- 1/2 cup coarse sea salt
- 1 1/2 teaspoon black peppercorns, crushed
- 1 1/2 teaspoon pink peppercorns, crushed
- 1 teaspoon coriander seeds, crushed
- 2 pounds skin-on, boneless salmon fillet, rinsed and pat dry
Instruction
- Combine sugar, salt, peppercorns and coriander in a small bowl. <br /><strong></strong>
- Sprinkle 1/4 of the sugar mixture in a 9x13-inch glass or ceramic baking dish.
- Place salmon, skin-side down, in a single layer in the baking dish.
- Spread remaining sugar mixture over salmon, patting it down and covering the flesh entirely. Cover and refrigerate 10 to 12 hours.
- Remove salmon from the dish and rinse under cold water to remove sugar mixture; pat dry.
- Place salmon on a rack fitted into a large rimmed baking sheet, and refrigerate uncovered until the surface looks shiny and lightly glazed, about 2 hours.
- Prepare the grill (or smoker) for indirect cooking over very low heat (about 225°F).
- Add 1 wood chunk (such as hickory or pecan) to the charcoal, or add 1 handful of wood chips to the smoker box of a gas grill, following manufacturer's instructions. Close the lid. When the wood begins to smoke, place salmon fillet skin-side down over indirect heat.
- Close the lid and cook until salmon is firm and has a golden brown sheen, and is just slightly pink all the way to the center, about 50 minutes to 1 hour.
- If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Add 1 wood chunk to the charcoal every 30 minutes, or drain and add 1 handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out.
- If using a stovetop smoker, follow manufacturer's instructions; the cooktime will be closer to 30 minutes total.
- Remove salmon from the grill and let rest for about 5 minutes.
- Serve immediately or at room temperature. Wrap and refrigerate salmon for up to 3 days or freeze up to 1 month.
