Quick-Smoked Grilled Salmon

• Lemon-salt-herb rub
• 1 tablespoon freshly grated lemon zest
• 2 teaspoons kosher salt Editor's note: We preferred 1 teaspoon, finding 2 teaspoons a bit too salty!)
• 1 teaspoon chopped fresh herbs, such as thyme, dill, or tarragon
• Smoked salmon fillet
• 1 salmon fillet, skin on (1 1/2 to 2 pounds)
• 1 cup wood chips, such as cedar, alder or hickory, soaked in water for 30 minutes

1. Use your fingers to rub the kosher salt and the lemon zest together in a small bowl. Mix in the herbs well, crushing them with your fingers to release the essential oils.
2. Prepare a charcoal grill for a medium heat (275 to 300u0b0 F, or so you can hold your outstretched palm 6 inches over the grate for 6 to 8 seconds). Bank the coals onto one side. Scrape the grate well and oil it lightly.
3. Sprinkle the rub evenly over the flesh side of the fish. When the grill is ready, drain the wood chips well and place directly on top of the coals (or in smoker box/packet).
4. Put the fish skin-side down on the side of the grate, away from the coals. Close the grill cover leaving the vents partway open and watch for smoke to appear. Smoke the fish for 10 minutes.
5. Open the grill, slip a spatula underneath the skin and slide the fish over so that it sits directly over the heat source. Replace the cover and grill until the center is opaque and the fish is firm but yielding to the touch, 5 to 6 minutes more, depending on thickness.

lemonsalt, freshly grated lemon zest, kosher salt, fresh herbs, salmon fillet, salmon fillet, wood chips

Taken from food52.com/recipes/58159-quick-smoked-grilled-salmon (may not work)