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.
- 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)
- Heat the grill to high heat (clean and oil the grates)
- 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.
- Rinse salmon fillets and pat them dry with paper towels. Mix together the sugar, salt and pepper.
- 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.
- 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)
- 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.
- Serve hot and enjoy.