Mesquite BBQ Salmon
Mesquite BBQ Salmon is a grilled fish with a heavy spice crust and a smoky edge. The filets rest in lemon and olive oil, then get a rub of paprika, chili powder, cayenne and brown sugar. Soaked mesquite chips thrown on the coals give the skin-on salmon a sharp, woody smoke. A final brush of barbecue sauce chars on the hot grate in about thirty seconds, so the crust turns crisp while the center stays medium rare.
Instructions
Pour the lemon juice and olive oil into a gallon-size zip-top bag. Add the salmon, turn it to coat, and refrigerate for at least 1 hour.
Crumple a sheet of newspaper and moisten it with the vegetable oil. Set it beneath a chimney full of coals in the bottom of the grill, light it, and wait 15 minutes.
While the charcoal heats, mix the paprika, chili powder, salt, cracked pepper, cayenne, garlic powder and brown sugar. Rub the mixture over the salmon filets.
Spread the hot coals evenly around the grill and scatter the soaked wood chips over them. Put the grate back on and quickly wipe it with the oiled towel.
Place the filets skin side down over the hottest part of the grill. Cook 2 to 3 minutes per side for medium rare, turning each filet 90 degrees halfway through each side to mark it.
Brush the meat side with barbecue sauce and cook about 30 seconds more, until charred and crisp. Serve right away.
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