Mesquite BBQ Salmon

Ingredients

• 4 skin-on wild salmon filets, pin bones removed
• ¼ cup paprika
• 2 tbsp chili powder
• 1 tbsp kosher salt
• 1 tbsp black peppercorns, cracked
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder
• 2 tbsp light brown sugar
• to taste juice of 2 lemons
• ½ cup olive oil
• 1 cup barbecue sauce
• 2 tsp vegetable oil

Steps

1. Combine the lemon juice and olive oil in a gallon-size zip-top bag.
2. Add the salmon, toss to coat, and marinate in the refrigerator for at least 1 hour.
3. Wad up a sheet of newspaper and moisten with vegetable oil.
4. Place under a chimney full of coals, which you have put in the bottom of the grill, then light.
5. Wait 15 minutes.
6. While the charcoal heats, combine the seasonings and sugar.
7. Rub into the salmon filets.
8. Dump the coals evenly around the grill and toss in the wood chips.
9. Re-apply the grate, then quickly swab the grill with the towel.
10. Add the salmon filets, skin side down, to the hottest part of the grill.
11. Cook 2–3 minutes per side for medium rare, rotating 90 degrees halfway through cooking to make grill marks.
12. Brush the meat side with sauce and cook until charred and crispy on the meat side, about 30 seconds.
13. Serve immediately.