2 KOL Foods Wild Alaskan Sockeye salmon fillets
1/4 cup light brown sugar
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
Zest of 1 lemon, plus lemon wedges for serving
1 1/2 cups hickory chips, soaked for 30 minutes and drained
Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours (preferably 8 hours). Rinse cured fillets and pat dry. Generously oil salmon.
Light the grill. Once coals are hot, scatter drained hickory chips over coals. If you’re using a gas grill, place the chips in a metal smoker box and use as directed.
Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it’s not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky.
Serve with lemon wedges.