1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Mix spices and rub over the fish. Let stand at room temperature.
Burn coals down until they are covered with gray ash.
Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals.
Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.