This multistage process is worthwhile for turning out salmon with a silky-tender
texture. Tequila and smoke give the fish fabulous flavors that work
great with the slightly spicy, slightly bitter radish salsa in this stand-out
appetizer. The smoked fish also makes a terrific main dish on its own.
In a small bowl mix together the
brown sugar, salt, ¼ cup tequila, cilantro, jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
Related Grill Skills
Zest a Lemon
Remove any pin bones using a
small piece of paper towel to help
you grasp one end of the bone
while you pull it out. Spread the
sugar mixture over the salmon,
covering it entirely. Cover with
plastic wrap and refrigerate for
7 to 8 hours.
Related Grill Skills
Preparing a Salmon Fillet
Rinse the salmon well under cold
running water to remove the sugar
mixture. Pat it dry with paper towels,
then place, flesh side up, on a baking
sheet. Brush the flesh with the oil and
the remaining 1 tablespoon tequila.
Refrigerate, uncovered, until the salmon
looks lightly glazed, about 45 minutes.
Soak the wood chips in water for at least 30 minutes.
Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over very low heat (200° to 250°F).
Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over very low heat (225°F).
Brush the cooking grates
clean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the
salmon over indirect very low heat,
with the lid closed, until it is firm to
the touch and has a golden patina,
55 minutes to 1¼ hours. After about
30 minutes of cooking time, drain and add the
remaining wood chips. Remove the
salmon from the grill and let rest
for 20 minutes.
Brush the cooking grates clean. Grill the salmon above foil pan, over very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. Remove the salmon from the grill and let rest for 20 minutes.
In a medium bowl combine all of
the salsa ingredients and mix well.
Slice or flake the cooled salmon
into bite-sized pieces. Serve on
tortilla chips topped with the salsa.
