Pink Salmon on the Barbeque


  • 1 2-3lb Pink Salmon
  • 1 cup of Brown Sugar
  • 1 tablespoon of salt
  • 3-4 cups of smoke chips,preferably apple or alder
  • 2 feet of aluminum-foil




  1. Have the fish filletted, necessary only to remove the spine bone as the ribs and pin-bones are easily removed after cooking. Leave the skin on.
  2. Using a reasonable amount of brown sugar and salt, sprinkle it lightly along the loin, the belly flaps will acquire their flavouring as the sugar/salt "melts" off the loin.
  3. Place the fillets in the fridge for no more than an hour, or while the barbeque is warming up.
  4. Taking a sheet of tin-foil, place 3-4 cups of smoking chips on it and fold it up and puncture the "bag" with a knife or fork to allow the smoke out and keep the ashes in and place the bag of chips on the hot grill and close the lid.
  5. When the smoke begins to flow out of the barbeque, take the fillets out of the fridge and place them skin- side down on the rack, close the lid and turn the heat down to medium or if a hot barbeque, medium-low.
  6. It should take no more than 15-20 minutes to cook these small salmon fillets and in concert with the smoke flavor, the sugar and salt, this fish will provide you with a wonderfully delicate, moist and light salmon/trout flavor of immeasurable wonder.
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