Print

Grilled Salmon on Hickory Chips Recipe

Print Recipe

Ingredients

Scale
  • 4 skin-on salmon fillets (about 1 pound total)
  • 1 1/2 teaspoons sugar
  • 1/2 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 the 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 1/2 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.
  7. 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.

Find it online: https://cullyskitchen.com/e/