6 people
APPETIZER
Ina Garten Foolproof (p. 83)
Granulated sugar - 1⁄4 cup
Dark brown sugar - 1⁄4 cup
Black peppercorns - 1 tbl
Wood chips - 2 cups
Charcoal - 2 layers
Flat, disposable foil pan - 1
Lemons - 2
King salmon fillets - 2 lbs
Peppercorns - ground coarsely
Lemons - zest
Salmon - skin on, cut in serving pieces
The night before serving, combine the granulated sugar, brown sugar, 2 tbl salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
At least 1 1⁄2 hours before you plan to cook the salmon, soak the wood chips in water.
Thirty minutes before you're ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. Sprinkle half the soaked wood chips on the hot coals (you will see a lot of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan. Scrape most of the sugar mixture off the salmon and sprinkle with 1 tsp salt. Place the salmon skin side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 10 more minutes, depending on the thickness of the salmon. until firm to the touch and barely cooked. Don't overcook the salmon or it will be dry.
Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest fo 10 minutes. Remove and discard the skin if desired and serve hot or at room temperature or cold with the Fresh Dill Sauce.