Home-Smoked Salmon Fillets - cooking recipe

Ingredients

1 quart water
1 cup packed brown sugar
1 cup sugar
1/4 cup salt
6 salmon fillets (with skin, 5-ounces each)
3 cups alder-wood smoke chips, soaked in water 30 minutes, drained

Preparation

Stir first 4 ingredients in large bowl until both sugars dissolve.
Add salmon, skin side up, to brine, pressing to submerge.
Cover and refrigerate overnight.
Remove salmon from brine; discard brine.
Rinse salmon under cold water.
Place salmon, skin side down, on rack.
Let stand until top is dry to touch (do not pat dry), about 1 hour.
Prepare barbecue (medium-low heat).
Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
Place 3 cups smoke chips on foil rectangle.
Set atop coals 5 minutes before grilling salmon.
Position barbecue rack at least 6 inches above briquettes.
Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
Using skewer, pierce 6 holes evenly over bottom of rectangle.
Arrange salmon, skin side down, on rectangle.
Place salmon on foil on grill.
Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
Remove salmon from foil, leaving skin on foil.
Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).