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–+ servings
Kate Ramos

Brown Sugar and Chipotle Rubbed Salmon

This Brown Sugar and Chipotle Rubbed Salmon uses a super-simple smoking method that you can do right in your grill, topped with a sweet sugar rub.
Recipe adapted from Betty Fussell and Melissa Clark
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Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 pounds salmon
  • 1/4 cup light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chipotle chile powder
  • finely grated zest of 1 lime plus a few lime wedges for serving
  • Olive oil for brushing
  • 1 1/2 cups hickory chips soaked for 30 minutes

Method
 

  1. Cut salmon into 6 fillets, if necessary and pat dry. Combine sugar, salt, pepper, chile powder, and lime zest in a small bowl. The rub fish on all sides with the cure. Let sit at least 4 hours or overnight.
  2. Lightly rinse salmon and brush with a little olive oil.
  3. Light a charcoal grill to medium heat (it is best to pile the charcoal in the middle of the grill leaving a ring around the outside where you will place the salmon) and scatter the hickory chips over the top. Cover the grill leaving a slight gap in the vent for 1-2 minutes to let the chips start smoking.
  4. Place the salmon fillets, flesh side down, around the outside of the grill, not over direct heat and cover the grill. Cook for about 5 minutes or until the salmon easily releases from the grill. Flip and cover grill again, cooking the other side until done to your liking, about 3-4 more minutes for a dark pink middle.
  5. Serve immediately with lime wedges for squeezing.

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