Yields 8 to 12 servings.
1/2 c soy sauce
1/2 c water
1 T smoked paprika
1 T brown sugar
1 T garlic salt
1 T black pepper
1 T thyme
1 large (3-pound) salmon fillet
Combine first 7 ingredients in zip-top plastic bag. Place salmon fillet in bag and marinate in refrigerator overnight.
Stack charcoal briquettes in barbecue grill and ignite. Meanwhile, soak 1 pound of fruitwood chips – or pinot noir grape wood chips if you have them — in 2 to 3 cups of pinot noir for 20 minutes. When charcoal is ready, drop chips on glowing coals.
Place salmon on grill away from direct heat and close grill cover. Cook salmon till done and the smoke has properly flavored the fish, about 30 minutes to 1 hour.
If you’ve been lucky enough to have tasted this salmon at the winery, then you understand why we call it “Famous.” Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Serve with a bottle of delicious Moshin Vineyards Pinot Noir. This entry was posted in Seafood and tagged #Fish, #SalmonRecipe