First Peoples smoked salmon to preserve it, but when fish is processed this way, the taste is exquisite. You can use any type of wood to perfume the salmon, as long as it is a hardwood. Stay away from pine and softwoods—the smoke they create is not pleasant.
Mix first 3 ingredients together in small bowl. Set aside. Lay down 2 pieces of plastic wrap, making sure they overlap. Spread half of mixture on wrap, and place salmon, skin side down, on top. Spread remaining mixture over salmon, making sure fish is completely covered. Wrap salmon in plastic wrap. Place on baking sheet and refrigerate for 4 hours, flipping once. Remove fish, rinse well and pat dry. Preheat one side of barbecue to medium. Place wood chips in centre of square sheet of heavy foil. Bring corners together to make a pouch, and poke several holes in foil. Place over lit burner of barbecue. When smoke starts appearing from foil pouch, move salmon to unlit side of barbecue. Maintain temperature at no higher than 300°F (150°C). Cook until fish reaches an internal temperature of 140°F (60°C). Remove to a platter and serve immediately, or chill and serve later. Serves 8 as an appetizer.
Brown sugar 1/4 cup 60 mL Kosher salt 1/4 cup 60 mL Chopped rosemary 1 tsp. 5 mL Salmon fillet (1 lb, 500 g) 1 1 Apple wood chips 1 cup 250 mL