Hot-smoked Alaskan Sockeye Salmon

There are five types of wild Alaskan salmon: king salmon, coho salmon, pink salmon, chum salmon, and sockeye salmon. Here we used sockeye salmon (also known as red salmon) because of its rich rusty color, low fat content and pronounced taste, which has a sparkling quality, which makes it an ideal match for the spicy notes that smoking gives. Sprinkle fish flakes on top of Caesar salads, add to minestrone, use in sandwiches with salmon salad or in melted smoked salmon with parmesan cheese.
Combine 2 1/2 cups of hot water, brown sugar, salt, and onion powder in a large bowl, stirring until the sugar and salt are dissolved. Stir in 2 1/2 cups of cold water. Place the salmon in a 13-inch x 9-inch baking dish, skin side down. Make 2 long longitudinal incisions in the meat of the fillet, leaving the skin intact. Sprinkle the salmon with the brown sugar mixture and refrigerate, uncovered, for 1 hour.Place the rack on a side-lined baking sheet; transfer the salmon to the rack. Dry the salmon with paper towels. Brush the pernod pulp and refrigerate, uncovered, for 2 hours.Toast 15 to 20 briquettes in charcoal sourdough for the chimney. When the briquettes are covered with gray ash, pour it onto the bottom grate of the charcoal grill, then slide the briquettes to one side of the grill grate. Sprinkle a handful of wood chips (preferably alder) over the briquettes. Brush the top rack with oil; place on the grill.Lightly brush the salmon skin with cooking spray. Place the salmon skin side down, from head to tail, parallel to the grill rack, on a greased rack, as far away from the hot coals as possible. Cover the vent at the bottom of the grill halfway; cover the top vent at the top of the grill cover halfway. Bake the salmon on the grill, covered and keeping the grill temperature between 200 ° F and 225 ° F, until the salmon is rusty-reddish-brown and a small amount of protein has curdled, leaving small white dots on the fish, 45 to 60 minutes. Using 2 spatulas, gently lift the tail of the salmon to release excess juice; transfer to a serving platter. Serve warm or at room temperature.