Preparation:
Spread wet hickory chips over hot coals. Place each fillet on a greased grill or skewer and place on a raised rack.
Spread sugar over salmon and sprinkle with seafood seasoning.
Cover the grill or make a tent of aluminum foil.
Cook for 20 minutes or until fish flakes easily when tested with a fork.
Adapted from a recipe in "Seafood Treats From The Barbeque", Fisheries and Oceans Canada |
