Grill-Smoked Salmon

Name: Grill-Smoked Salmon
Yield: Serves 6
Ingredients: 2 tablespoons, sugar; 1 tablespoon, kosher salt; 6 (6- to 8-ounce), center-cut skin-on salmon fillets; 2 , wood chunks soaked in water for 30 minutes and drained (if using charcoal); 2 cups, wood chips, half of chips soaked in water for 15 minutes and drained (if using gas)

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Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

Main Courses

Fish & Seafood

Grilling & Barbecue

There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.

SERVES6

TIME1¾ hours, plus 1 hour salting

has video

WHY THIS RECIPE WORKS

Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of ...

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