Maple Smoked Grilled Salmon

Instructions

Place the salmon skin side down on a rimmed baking sheet. Brush half of the maple syrup all over each piece of salmon. Sprinkle the dry rub all over the salmon. Transfer to the fridge and let chill for about 30 minutes.

While you're waiting for the salmon to set up, fire up your charcoal grill to 350°F (177°C), and place a foil-lined water pan below the grill surface. This recipe requires one fully lit chimney of charcoal. Dump the fully lit chimney into the center of the charcoal ring, reassemble the cooker and let it come up to temperature. (Alternatively you can use a gas grill with a smoker box or smoke pouch).

Place the salmon on the top grate of the grill, add your smoke wood and cook the salmon until it reaches an internal temperature of 130°F (54°C) for medium, 15 to 20 minutes, depending on the thickness of your salmon. (If you like your salmon cooked a little more, bring the internal temperature to 140°F (60°C), 20 to 25 minutes, but I wouldn't go higher than that or you run the risk of the salmon being overcooked and dry.)

After about 10 minutes of cooking, brush the tops of each piece of salmon with the remaining 1/4 cup maple syrup.

Once your desired temperature is reached, remove the salmon from the grill and let it rest for 5 minutes before serving.

Entree