Easy Summer Salmon Grilling with Wood Chips

Summer holidays are just around the corner and for those who don't want the usual hot dogs, hamburgers or steak, how about trying salmon grilled with wood chips? Now most people think you need to own a smoker to grill with wood chips, but actually you can use any BBQ grill as long as you have a cover.

You can either use a smoker box which can be bought at a hardware store or a 2 quart metal pan will work as well. For salmon you'll want to use either alder or cedar chips. The chips can be bought at bbq supply stores, many grocery stores or home supply stores which sell barbecue grills.

The alder or cedar chips give the salmon a delicate smoked flavor and don't overwhelm the fish. Soak the chips for about fifteen minutes in water and then drain. You want wet chips, not soggy wood chips. Now add your chips to your metal bowl with 1/2 cup of water. This will help create your smoke.

Make sure your grate is clean. Brush it with a wire brush to make sure your fish won't stick. Place the metal pan in the center of your grill. Bank your coals on both sides of the metal pan. Light your coals.

Oil your grill grates to prevent the fish from sticking. Avoid using a silicone brush or a basting brush. Believe me they do melt and that particular smoky smell isn't the one you want on your fish. Better to use a wad of paper towels dipped in oil and held with tongs. This will save your fingers and your eyebrows.

Plan on about 8 ounces of salmon steaks per person. I like using a brushed cooking glaze of honey, butter, lime juice and dill for the salmon. Mix 3 tablespoons of honey with 2 teaspoons of lime juice (this will thin the honey), add 1 tablespoon of melted butter and 1 tablespoon of dill. Brush the mixture on meat side of the fish. Keep the fish chilled until ready to cook.

Once the coals are hot and the chips have started to smoke, it's time to put the salmon skin side down on the grill. This also helps prevent the salmon from sticking to the grill. The salmon will go directly over the metal pan with the chips.

Close the grill and all openings as you want the smoke to stay inside the grill and flavor the salmon. The skin will start to curl at the edges. Carefully flip the salmon with a spatula and continue grilling. The salmon is done when it flakes easily in the thickest portion (approximately 5-8 minutes per side depending on the thickness of the salmon). Serve and enjoy the compliments.