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Cooking for 4 people
Ingredients
-
1 large, (1½ to 1¾ pounds) fillet of salmon (skin on)
-
1.5 tsp. coarse sea salt
-
2 tsp. dried dill weed
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2 tbsp. brown sugar
1 Food Prep
To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.
In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2–3 hours, allowing the salmon to cure and dissolve the brown sugar.
3 The Cook
- Build a two-zone fire using Kingsford® Charcoal with Applewood (Note: This means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. Cover the grill and cook for 10–12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.
For safe meat preparation, reference the USDA website.
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Rated 5 out of
5
by
JMF0304 from
Gotta love salmon
My son-in-law brought back salmon from Alaska so we had to try this recipe and loved it.
Date published: 2023-08-17
Rated 5 out of
5
by
SHutchinson from
Best Salmon you have ever had
I love fish done on the grill, but this recipe is off the chain. The brown sugar is not overwhelming and gives just a hint of that fab sugar taste which balances the saltiness of the fish. Easy and awesome!
Date published: 2023-06-25
Rated 5 out of
5
by
MrPotassium from
Easy Recipe to Follow!
You can't go wrong by following this recipe.
Very delicious
Date published: 2023-05-31
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