Grilled Salmon on Hickory Chips Recipe

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Grilled Salmon on Hickory Chips Recipe

 

I have wanted to prepare cedar plank salmon on the grill for quite some time but the plank always stood in my way. I knew it wouldn’t be all that hard to get it; it was just a matter of remembering to get it, which never seemed to happen. When I saw this recipe that used wood chips in place of the cedar plank it struck me as being a great idea. I had hickory chips on hand, and salmon in the freezer, so I decided to give it a try. The end result was delicious grilled salmon with a slight hint of Hickory smoke wood flavor. This recipe caught me by surprise because it tasted a lot better than I expected; this one will go on my favorites list.

If you like grilled salmon put this Grilled Salmon on Hickory Chips Recipe on the menu; you and your guests will love it.

Grilled Salmon on Hickory Chips

Cedar Plank Salmon Knock Off Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Cuisine: American
Serves: 4
Ingredients
  • 4 skin on salmon fillets (about 1 pound total)
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • 1/ 4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups hickory wood chips (soaked in water for 15 minutes)
Instructions
  1. Heat the grill to high heat (clean and oil the grates)
  2. While grill is heating-Using heavy duty aluminum foil make 4 packets large enough to hold each fillet with a little extra room. (about 7 x 5 inches) cut a series of ½ inch slits with a knife in the bottom of the foil.
  3. Rinse salmon fillets and pat them dry with paper towels. Mix together the sugar, salt and pepper.
  4. Divide the woodchips between the 4 foil packets. Rup the salmon with the sugar mixture and brush lightly with olive oil and place the fillets on the wood chips.
  5. Grill covered on high heat until salmon is done. (I like my fish well done which is about 145F. for me this took about 15 minutes. You can also use a fork-when the fish flakes easily it’s done)
  6. Transfer fish to a serving platter, cover with aluminum foil and let rest 5 minutes. You can separate the skin using a spatula run between the skin and the meat. (I just flipped it over and scraped it with a fork and it came off easily.
  7. Serve hot and enjoy.

 

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