- 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 refrigerate 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. Re-apply 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.