Ingredients
- salmon, skin-on wild fillets, pin bones removed; 24 ounces4 piece
- mesquite wood chips, soaked in water for 30 minutes3/4 cup
- paprika1/4 cup
- chili powder2 tbsp
- salt, kosher1 tbsp
- peppercorns, black, cracked1 tbsp
- cayenne pepper1 tbsp
- garlic powder1 tbsp
- light brown soft sugar2 tbsp
- lemon juice2 lemon
- olive oil1/2 cup
- barbecue sauce1 cup
- vegetable oil2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and marinate in the refrigerator for at least 1 hour.
Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes.
While charcoal heats, combine seasonings and sugar. Rub into salmon filets.
Dump coals evenly around grill and toss in wood chips. Re-apply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2–3 minutes per side for medium rare, rotating 90 degrees halfway through cooking to make grill marks.
Brush meat side with sauce and cook until charred and crispy on the meat side, about 30 seconds. Serve immediately.
