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Combine sugar, salt, peppercorns and coriander in a small bowl. Sprinkle 1/4 of the sugar mixture in a 9x13-inch glass or ceramic baking dish. Place salmon, skin-side down, in a single layer in the baking dish. Spread remaining sugar mixture over salmon, patting it down and covering the flesh entirely. Cover and refrigerate 10 to 12 hours.
Remove salmon from the dish and rinse under cold water to remove sugar mixture; pat dry. Place salmon on a rack fitted into a large rimmed baking sheet, and refrigerate uncovered until the surface looks shiny and lightly glazed, about 2 hours.
Prepare the grill (or smoker) for indirect cooking over very low heat (about 225°F). Add 1 wood chunk (such as hickory or pecan) to the charcoal, or add 1 handful of wood chips to the smoker box of a gas grill, following manufacturer’s instructions. Close the lid. When the wood begins to smoke, place salmon fillet skin-side down over indirect heat.
Close the lid and cook until salmon is firm and has a golden brown sheen, and is just slightly pink all the way to the center, about 50 minutes to 1 hour. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Add 1 wood chunk to the charcoal every 30 minutes, or drain and add 1 handful of the remaining wood chips to the smoker box every 20 minutes before the old chips burn out. If using a stovetop smoker, follow manufacturer's instructions; the cooktime will be closer to 30 minutes total.
Remove salmon from the grill and let rest for about 5 minutes. Serve immediately or at room temperature. Wrap and refrigerate salmon for up to 3 days or freeze up to 1 month.