Barbecued Hot-Smoked Salmon on a Charcoal Grill

Name: Barbecued Hot-Smoked Salmon on a Charcoal Grill
Yield: Serves 4 to 6
Ingredients: 1 cup, kosher salt or 1/2 cup table salt; 1 cup, sugar; 1 , salmon fillet (about 2 1/2 pounds), skin on, pin bones removed; 2 tablespoons, vegetable oil; 1 1/2 teaspoons, sweet paprika; 1 teaspoon, Ground white pepper

Main Courses
Fish & Seafood
Grilling & Barbecue

Appears in Cook's Illustrated July/August 1999, America's Test Kitchen TV

Make moist, nicely crusted salmon with a hint of smoked flavor in any covered grill—in just two hours.

SERVES 4 to 6

TIME 2½ hours, plus 3 hours brining and 1 hour soaking

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