Dave — the Grill Master — offers the following instructions for perfectly smoked salmon (and offers a suggestion for using leftovers!) Enjoy!
Get a thick filet of salmon, skin on. Cut off the tail. Soak in saltwater brine for four to six hours. Take it out and rinse it.
On your outdoor grill. Take 4 or 5 charcoal briquettes to the side of your grill. I’m assuming you know to light them. Don’t use lighter fluid, it will alter the flavor of the fish.
Find some hickory or another nut wood — but NOT walnut (that leaves a high acid taste and will ruin your dinner). Put a few small branches on top of the burning briquettes, and place the fish off to the side of the fire on the grill — not right above it.
Close the lid and adjust the damper and let is smoke ’til it’s flaky. Don’t wear the fish out with the grilling and smoking and remember that anything over 170 degrees is just drying the fish out — not improving the flavor.
Once the fish is flaky, mix up 1/2 cup of your favorite flavor of Kentucky’s Smokin Grill Sauce and 2 tablespoons (or to taste — more if you are feeling brave or if you have had a rough day) of white wine. Spoon the mixture over the fish to create a glaze over the freshly smoked salmon while it’s still on the grill.
If you have any leftovers, you can make smoked salmon hor’s douvers in a flash — place a slice of salmon on your favorite brand of cracker, with a smear of cream cheese (call it a dollop if you wanna feel fancy) and plop a slice of olive on the top.