Recipe provided by "Cookin’ Savvy"
Preparation time: 15-20 minutes
Serves: 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 black 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 minced garlic
- 2 tablespoons grated ginger
- Salt, to taste
- Pepper, to taste
To prepare the dry brine: Combine salt, sugar, brown sugar, lemon thyme, garlic powder, and black pepper in a bowl. Place the salmon on a baking sheet and coat it with the brine. Chill in the refrigerator for 10 to 12 hours, or overnight.
After brining, rinse the salmon thoroughly. Pat dry with a paper towel and allow it to rest for at least 1 hour.
Preheat the grill to medium heat.
To prepare the glaze: Mix the brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic, and ginger in a bowl. Season with salt and pepper to your taste. Brush the glaze over the salmon.
Place the baking sheet with the glazed salmon onto the grill and cook for 15 to 20 minutes, until the internal temperature reaches 130°F. Allow the salmon to rest for 5 minutes before serving.
Discover more ideas for summer grilling at Culinary.net.
