- 4 skin-on (6-ounce) wild salmon filets, pin bones removed
- 3/4 cup mesquite wood chips, soaked in water 30 minutes
- 1/4 cup paprika
- 2 tbs chili powder
- 1 tbs kosher salt
- 1 tbs black peppercorns, cracked
- 1 tbs cayenne pepper
- 1 tbs garlic powder
- 2 tbs light brown sugar
- Juice of two lemons
- 1/2 cup olive oil
- 1 cup barbecue sauce
- 2 tsp vegetable oil
- A kettle-style charcoal grill
- A large chimney starter
- Charcoal briquets
- A kitchen towel, tied into a roll with kitchen twine, then soaked in oil
- Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and refridgerate at least 1 hour.
- Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes.
- While charcoal heats, combine seasonings and sugar. Rub into salmon filets.
- Dump coals evenly around grill and toss in wood chips. Reapply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2-3 minutes per side for medium rare, turning 90 degrees halfway to mark.
- Brush meat side with sauce and cook until charred and crispy on meat side, about 30 seconds. Serve immediately.