Home-Smoked Salmon Fillets

Ingredients

• 1 cup brown sugar packed ()
• 3 cups fries drained ()
• 30 ounce salmon fillet with skin
• 0.3 cup salt 
• 1 cup sugar 
• 1 quart water 

Equipment

• bowl
• grill
• aluminum foil
• skewers

Directions

1. Stir first 4 ingredients in large bowl until both sugars dissolve.
2. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.
3. Remove salmon from brine; discard brine. Rinse salmon under cold water.
4. Place salmon, skin side down, on rack.
5. Let stand until top is dry to touch (do not pat dry), about 1 hour.
6. Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
7. 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.
8. 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.
9. 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.
10. Remove salmon from foil, leaving skin on foil.
11. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)