Grill-Smoked Side of Salmon

Name: Grill-Smoked Side of Salmon
Yield: Serves 6
Ingredients: 5 tablespoons, sugar, for brining; 5 tablespoons, table salt, for brining; 1 (2½-pound), skin-on salmon fillet; 2 tablespoons, vegetable oil; 1½ teaspoons, paprika; 1 teaspoon, ground white pepper; 2 cups, wood chips

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Fish & Seafood

Grill-smoking offers moist, nicely crusted salmon full of smoky flavor.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES6

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

Traditional cold-smoking and curing salmon (cooking—but not fully cooking—salmon at 60 to 90 degrees) keeps the fish moist but requires a smoker and up to 5 days. We developed a faster “hot-smoked” option. Brining was key, and sugar in the ...

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