Barbecue Salmon / Steelhead
Combine in a large ziplock plastic bag:
1/4 cup pineapple juice
2 Tblsp. lemon juice
four 6 ounce salmon fillets
Seal and marinate in refrigerator 1 hour, shake occasionally.
2 Tblsp brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Remove fish from bag, discard marinade. Rub dry mixture on fish, use it all. Place fish skin side down on charcoal grill, cook indirect with covered grill like a Webber Kettle. Check in about 15 minutes depending on thickness. Do not over cook. The marinading process makes the fish seem under cooked since it is so moist. It is actually cooked by the citrus juices like Ceviche.
This is a variation of a recipe I got from "Cooking Light". I get to Alaska fairly often and collect fish recipes, everyone that tries it is amazed how good it is.
To cook indirect light the coals and spread out around the edges and leave the middle of the grill with out coals under it and put the fish in the middle.