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on FoodByNation · media by Agent Bond in SecondMem's studios

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Mesquite BBQ Salmon

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 ea. (24 ounces) skin-on wild salmon filets, pin bones removed
  • ¾ cup mesquite wood chips, soaked in water for 30 minutes
  • ¼ cup paprika
  • 2 tbsp chili powder
  • 1 tbsp kosher salt
  • 1 tbsp black peppercorns, cracked
  • 1 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 2 tbsp light brown sugar
  • Juice of 2 lemons
  • ½ cup olive oil
  • 1 cup barbecue sauce
  • 2 tsp vegetable oil

Method

  1. Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and marinate in the refrigerator for at least 1 hour.
  2. Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes.
  3. While charcoal heats, combine seasonings and sugar. Rub into salmon filets.
  4. Dump coals evenly around grill and toss in wood chips. Re-apply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2–3 minutes per side for medium rare, rotating 90 degrees halfway through cooking to make grill marks.
  5. Brush meat side with sauce and cook until charred and crispy on the meat side, about 30 seconds. Serve immediately.