Barbecued Hot-Smoked Salmon on a Gas Grill

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Appears in Cook's Illustrated July/August 1999

Main Courses
Fish & Seafood
Grilling & Barbecue
    

Make moist, nicely crusted salmon with a hint of smoked flavor in any covered grill—in just two hours.

SERVES4 to 6

TIME2½ hours, plus 3 hours brining and 30 minutes soaking

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WHY THIS RECIPE WORKS

For a salmon recipe with moist, nicely crusted fish with a hint of smoked flavor, in just two hours, we turned to the grill. Instead of using the traditional cold-smoking technique, which keeps the salmon moist but does not enhance flavor, ...

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