Brown Sugar-Cured Salmon

• 4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)
• 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
• Finely grated zest of 1 lemon, plus lemon wedges for serving
• Olive oil
• 1 1/2 cups hickory chips, soaked for 30 minutes and drained

1. Pat fish dry with paper towels.
2. In a small bowl, combine sugar, salt, pepper, spices and zest.
3. Rub mixture all over fish.
4. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours.
5. Rinse fillets and pat dry.
6. Generously oil salmon.
7. Light the grill.
8. Once coals are hot, scatter drained hickory chips over coals.
9. (If youre using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
10. Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released.
11. Smoke salmon, covered, for about 5 to 6 minutes, then flip.
12. (If the fish is sticking to the grill grate, then its not ready to flip.
13. Cook for another 3 to 10 minutes, depending upon how hot your fire is.
14. The fish is done when the interior is medium pink and exterior crisp and smoky.
15. Serve with lemon wedges.

skin, light brown sugar, coarse kosher salt, ground black pepper, ground allspice, ground mace, lemon, olive oil, hickory chips

Taken from cooking.nytimes.com/recipes/1016707 (may not work)