Cherry smoked salmon with brown sugar

Salmon is very good for grilling. Today it was also lightly smoked using cherry wood. Was first salted and left approx 30 minutes in the fridge while the grill was prepared. Then patted dry and coated with a liberal amount of brown sugar. Used two small chunks of cherry wood for smoke that was put on the hot charcoal just before the fish went on. The temp of the grill today? Not sure. "Pretty hot".

Approx. 800 gram salmon filet coated with brown sugar.

A hot 47cm Weber kettle with some cherry wood for smoke.

Cherry smoke rising into an almost cloudless sky.

15 minutes later. 

Most of the sugar has melted off and left a beautiful, tasty glaze.

Juicy piece of fish.

This how juicy it can be after 15 minutes.

The brown sugar and lightly smokey flavour, makes this a really fine eating.