I was given a large quantity of cut hickory logs, which I splintered to use in a BBQ grill. I love salmon so I tried it. There were some difficult tricks – you don’t want the salmon over cooked and also didn’t want spices interfering with it so I tried several times before getting it right. This must be a wood or coal burning grill – I have not had success with a gas grill.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 45 minutes
- Active: 10 minutes
- One large fillet of salmon with the skin on. 2 to 4 pounds
- a light white wine, enough to cover the the pan holding the fish – a light Sauvignon Blanc is what I have used
- course ground black pepper 1 tsp
- 1 tablespoon of your favorite BBQ sauce
- Spray oil of your choice, something with minimum flavor
- mixing the wine, BBQ sauce and black pepper and poor into a large pan. Place fish skin side up into the pan and place in the fridge. Go start your grill.
- Place the hickory chips in water to soak.
- Get the charcoal burning – DO NOT USE ANY MATCH LIGHT PRODUCT or USE ANY STARTER FLUID – IT WILL RUIN YOUR FISH! Allow the coals to reach their peak before Starting to next step – they should be white.
- Drain the hickory and add it to the coals. A nice hickory smoke should began to form.
- Make sure your grill wire is clean and then spray it with the oil. IMPORTANT NOTE: Do not spray the grill wire when it is on the flame, it may explode!
- Spray the skin of the salmon and place the skin down on the wire. Cover the grill and cook for about 5 minutes. Brush a small amount of liquid marinade to the top of the salmon and cove for another 5 minutes. Remove and serve.
- Options – add chives while it is cooking