Recipe courtesy of “Cookin’ Savvy”
Cook time: 15-20 minutes
Servings: 4-6
Dry Brine:
1/2 cup salt
1 cup sugar
1 cup brown sugar
2 tablespoons lemon thyme or lemon zest
3 tablespoons garlic powder
1 tablespoon pepper
1 salmon fillet (2-3 pounds)
Glaze:
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup mustard
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon garlic
2 tablespoons ginger
salt, to taste
pepper, to taste
To prepare the dry brine: In a bowl, combine salt, sugar, brown sugar, lemon thyme, garlic powder, and pepper. Place the salmon on a cookie sheet and cover it with the brine. Refrigerate for 10-12 hours, or overnight.
After brining, thoroughly rinse the salmon. Pat it dry with a paper towel and let it rest for at least 1 hour.
Heat the grill to medium heat.
To create the glaze: In a bowl, mix together brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic, and ginger. Season with salt and pepper to taste. Brush this mixture over the salmon.
Place the cookie sheet with the glazed salmon on the grill and cook for 15-20 minutes, or until the internal temperature reaches 130°F. Allow to rest for 5 minutes before serving.
Find more summer grilling ideas at Culinary.net
