Wood-Grilled Salmon

1½ 	teaspoons sugar 
½ 	teaspoon salt 
¼ 	teaspoon pepper 
4	skin-on salmon fillets (each 6 to 8 ounces and 1¼ inches thick)
1	tablespoon olive oil 
2	cups wood chips , soaked for 15 minutes

Combine sugar, salt, and pepper in small bowl. Pat salmon dry with paper towels. Brush flesh side of salmon with oil and sprinkle with sugar mixture. Following photos 1 and 2, use heavy-duty aluminum foil to make four 7- by 5-inch trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays and place salmon skin-side down on top of wood chips. Place trays with salmon over hot fire and grill, covered, until center of each fillet is still just translucent, about 10 minutes. Remove trays from grill. Slide metal spatula between skin and flesh of fish and transfer to platter. Serve.

Serves: 4  						PBS, Country Cooking, 10.09.09