Hot Smoked Salmon

Ingredients

• 2 tablespoons cream cheese at room temperature
• 1 cup hothouse cucumber grated seeded
• 0.3 cup brown sugar dark packed
• 1 large flat disposable foil pan 
• 0.5 cup optional: dill fresh minced
• 0.3 cup flat-leaf parsley fresh minced
• 0.3 cup granulated sugar 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 2 tablespoons juice of lemon freshly squeezed
• 1 tablespoon lemon zest grated 2 lemons
• 1 teaspoon lemon zest grated
• 0.5 cup mayonnaise such as hellmann's good
• 0.5 cup yogurt plain such as stonyfield
• 2 pounds king salmon fillets whole cut in serving pieces
• 0.5 cup scallions white green chopped 4 scallions
• 0.5 cup cup heavy whipping cream sour
• 1 tablespoon coarsely ground peppercorns black

Equipment

• food processor
• bowl
• frying pan
• plastic wrap
• grill
• aluminum foil

Directions

1. Special equipment: 3 cups wood chips such as oak, hickory, or mesquite Charcoal
2. The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl.
3. Place the salmon fillets skin-side down on a large flat ceramic or glass dish.
4. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
5. At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
6. Thirty minutes before youre ready to cook, heat the charcoal.
7. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.)
8. Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water.
9. Place the cooking grate over the coals and the pan.
10. Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt.
11. Place the salmon skin-side down on the side of the grill directly over the foil pan.
12. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes.
13. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
14. Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes.
15. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
16. Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed.
17. Add the cucumber and puree for another few seconds, until combined.
18. Pour into a container and refrigerate for a few hours to allow the flavors to develop.