Brown Sugar-Brined Salmon

This recipe for Brown Sugar-Brined Salmon utilizes a brine that accomplishes two things: not only does it firm up the flesh for smoking and grilling, but the dissolved sugar creates a beautiful glaze that will allow the flavors of the grill to adhere to the salmon and create a flavorful, flaky and moist piece of meat that will have you coming back for more.

Brown Sugar-Brined Salmon

Ingredients:

• 6 Salmon Fillets, center cut, skin-on -or-
• 6 Salmon Steaks, 3/4" to 1" thick
• Salt, Pepper and Minced Garlic to taste

Brine:

• 3 Quarts Warm Water
• ½  cup Coarse Salt
• ¾ cup Brown Sugar
• 1 cup Soy Sauce
• 2 Tbsp Garlic Powder
• 1 tsp Ground Ginger
• 1 tsp Black Pepper

Directions:  

1. Combine water, salt and sugar in non-reactive bowl and mix until dissolved.  Add remaining ingredients and cool to at least room temperature.  
2. Place salmon and brine in baking dish or zippered plastic bag and place in refrigerator for 4-6 hours.  
3. Heat grill to 325 degrees. 
4. Remove salmon from brine and pat dry with paper towels. Set out at room temperature and allow the salmon to completely dry. Sprinkle with salt, pepper and garlic. 
5. Oil grill to prevent sticking.
6. Grill salmon covered, skin side down, for approximately 10-15 minutes until done (when fish flakes easily with fork).
7. Serve hot or cool to room temperature, wrap tightly, refrigerate and use within 3 days.