Brown Sugar-Cured Salmon

Name: Brown Sugar-Cured Salmon
Total time: 4 min
Ingredients: 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

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Total: 4 hours, 25 minutes

Servings: 4

Author : Melissa Clark

brown sugar hickory chips salmon

Ingredients

Remove All · Remove Spices · Remove Staples

4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)1/4 cup light brown sugar2 teaspoons coarse kosher salt1 teaspoon ground black pepper1/4 teaspoon ground allspice1/4 teaspoon ground maceFinely grated zest of 1 lemon, plus lemon wedges for servingOlive oil1 1/2 cups hickory chips, soaked for 30 minutes and drained

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Instructions

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Step 1

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.

Step 2

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.)

Step 3

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.