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
- 6 Salmon Fillets, center cut, skin-on -or-
- 6 Salmon Steaks, 3/4" to 1" thick
- Salt, Pepper and Minced Garlic to taste
- 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
- Combine water, salt and sugar in non-reactive bowl and mix until dissolved. Add remaining ingredients and cool to at least room temperature.
- Place salmon and brine in baking dish or zippered plastic bag and place in refrigerator for 4-6 hours.
- Heat grill to 325 degrees.
- 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.
- Oil grill to prevent sticking.
- Grill salmon covered, skin side down, for approximately 10-15 minutes until done (when fish flakes easily with fork).
- Serve hot or cool to room temperature, wrap tightly, refrigerate and use within 3 days.