My Own Hickory Smoked Salmon
I was given a large quantity of cut hickory logs, which I splintered to use in a BBQ grill. I love salmon so I tried it. There were some difficult tricks – you don’t want the salmon over cooked and also didn’t want spices interfering with it so I tried several times before getting it right.
This must be a wood or coal burning grill – I have not had success with a gas grill.
- One large fillet of salmon with the skin on. 2 to 4 pounds
- a light white wine, enough to cover the the pan holding the fish - a light Sauvignon Blanc is what I have used
- course ground black pepper 1 tsp
- 1 tablespoon of your favorite BBQ sauce
- Spray oil of your choice, something with minimum flavor
1mixing the wine, BBQ sauce and black pepper and poor into a large pan. Place fish skin side up into the pan and place in the fridge. Go start your grill.
2Place the hickory chips in water to soak.
3Get the charcoal burning – DO NOT USE ANY MATCH LIGHT PRODUCT or USE ANY STARTER FLUID – IT WILL RUIN YOUR FISH! Allow the coals to reach their peak before Starting to next step – they should be white.
4Drain the hickory and add it to the coals. A nice hickory smoke should began to form.
5Make sure your grill wire is clean and then spray it with the oil.
IMPORTANT NOTE: Do not spray the grill wire when it is on the flame, it may explode!
6Spray the skin of the salmon and place the skin down on the wire. Cover the grill and cook for about 5 minutes. Brush a small amount of liquid marinade to the top of the salmon and cove for another 5 minutes. Remove and serve.
7Options – add chives while it is cooking
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved