Smoked Salmon, Barbecue University-Style

By barbie24

Calories: 312; Fat: 9.6g; Protein: 36g; Carbs: 14g; Fiber: 0.0g; Cholesterol: 90mg; Iron: 1mg; Sodium: 444mg; Calcium: 32mg

* Serving size: 5 ounces cooked salmon *

Ingredients

• 1/2 cup Scotch whisky
• 1 (1 1/2-pound) 3/4-inch-thick, center-cut skinless salmon fillet (preferably wild)
• 1 cup brown sugar
• 2 tablespoons coarsely cracked black peppercorns
• 1 tablespoon kosher salt
• 1 teaspoon grated lemon rind
• 1 cedar grilling plank (15 x 6 1/2 x 3/8-inch)
• 1 1/2 cups hickory wood chips
• Coarsely cracked black peppercorns (optional)
• Lemon slices (optional)

Preparation

Step 1

1. Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.

2. Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7–inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.

3. Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.

4. Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325°). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.