Recipe provided by “Cookin’ Savvy”
Preparation time: 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 fresh lemon zest
3 tablespoons garlic powder
1 tablespoon black pepper
1 salmon fillet (2-3 pounds)
Glaze Ingredients:
1/4 cup packed 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 minced ginger
Salt and pepper, to taste
To prepare the dry brine: Combine salt, granulated sugar, brown sugar, lemon thyme, garlic powder, and black pepper in a bowl. Lay the salmon fillet on a baking sheet and generously coat it with the brine mixture. Allow it to refrigerate for 10-12 hours, or preferably overnight.
Once brining is complete, thoroughly rinse the salmon to remove excess brine. Pat it dry with paper towels and let it sit for at least an hour.
Preheat the grill to a medium temperature.
To prepare the glaze: Combine brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and minced ginger in a bowl. Season with salt and pepper according to your taste. Brush this mixture over the salmon fillet.
Place the baking sheet with the glazed salmon on the grill and cook for 15-20 minutes, or until the internal temperature reaches 130°F. Allow the salmon to rest for 5 minutes before serving.
Explore more summer grilling recipes at Culinary.net.
