A couple of weeks ago while channel surfing through my favorite Saturday morning cooking shows, a favorite way to start the weekend, I came across this recipe being prepared by Chris Kimball and company on one of my very favorite shows, Cook's Country. As I am always looking for new ways to prepare salmon, which is one of my favorite fish, and already being a fan of the Cedar Plank Salmon , I could hardly wait to test this simple technique on my next lovely salmon fillet.
Hickory Grilled Salmon - Adapted from a Cook's Country Recipe
From the episode: Surefire Seafood
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
1 tablespoon olive oil
2 cups wood chips , soaked for 15 minutes
1. Combine sugar, salt, and pepper in small bowl. Pat salmon dry with paper towels. Brush flesh side of salmon with oil and sprinkle with sugar mixture. Following photos 1 and 2, use heavy-duty aluminum foil to make four 7- by 5-inch trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays and place salmon skin-side down on top of wood chips.
2. Place trays with salmon over hot fire and grill, covered, until center of each fillet is still just translucent, about 10 minutes. Remove trays from grill. Slide metal spatula between skin and flesh of fish and transfer to platter. Serve.