Recipe provided by “Cookin’ Savvy”
Cooking duration: 15-20 minutes
Yield: 4-6 servings
Dry Brine Ingredients:
1/2 cup salt
1 cup granulated sugar
1 cup packed brown sugar
2 tablespoons lemon thyme or the zest of one lemon
3 tablespoons garlic powder
1 tablespoon black pepper
1 salmon fillet (weighing 2-3 pounds)
Glazing Ingredients:
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 minced garlic
2 tablespoons grated ginger
Salt, to preference
Pepper, to preference
To prepare the dry brine: In a bowl, combine the salt, granulated sugar, brown sugar, lemon thyme, garlic powder, and black pepper. Arrange the salmon on a cookie sheet and generously cover it with the brine mixture. Place in the refrigerator for 10-12 hours or overnight.
Once the brining is complete, thoroughly rinse the salmon under cold water. Pat dry using paper towels and allow it to sit for at least an hour.
Preheat the grill to a medium setting.
To create the glaze: In a bowl, whisk together the brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and grated ginger. Season with salt and pepper according to your taste preferences. Brush this mixture over the salmon evenly.
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.
Explore additional outdoor grilling recipes at Culinary.net.
