Wood-Grilled Salmon
WHY THIS RECIPE WORKS To create the flavor of cedar planks in our wood-grilled salmon (without having to
mail-order them), we settled on wood chips and made individual aluminum foil trays
to hold the chips and salmon. To prevent the salmon from sticking to the wood chips,
we left the skin on, as it easily separated from the cooked fish. Poking a few slits
in the bottom of the foil allowed more heat to reach the wood chips, which caused
them to release more of their woodsy—but not overly smoky—flavor. Coating each fillet
with a thin layer of olive oil and a light sprinkling of granulated sugar produced
a golden, mildly sweet exterior. See the sidebar that follows the recipe.
SERVES 4
Any variety of wood chips will work here, but aromatic woods such as cedar and alder give the most authentic flavor.
|
1½ |
teaspoons sugar |
|
½ |
teaspoon salt |
|
¼ |
teaspoon pepper |
|
4 |
(6- to 8-ounce) skin-on salmon fillets, about 1¼ inches thick |
|
1 |
tablespoon olive oil |
|
2 |
cups wood chips, soaked in water for 15 minutes and drained |
1. Combine sugar, salt, and pepper in bowl. Pat salmon fillets dry with paper towels, then brush flesh sides with oil and rub evenly with sugar mixture. Using 4 large sheets of heavy-duty aluminum foil, crimp edges of each sheet to make 4 trays, each measuring 7 by 5 inches. Perforate bottom of each tray with tip of paring knife. Divide wood chips among trays and lay 1 fillet skin side down on top of wood chips in each tray.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3. Clean and oil cooking grate. Place trays on grill. Cook (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 10 minutes.
4. Transfer trays to wire rack, tent loosely with foil, and let rest for 5 minutes. Slide metal spatula between skin and flesh of fish, transfer fish to platter, and serve.