Recipe provided by “Cookin’ Savvy”
Preparation time: 15-20 minutes
Servings: 4-6
Dry Brine Ingredients:
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 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 minced ginger
Salt and pepper, to taste
To prepare the dry brine: Combine salt, sugar, brown sugar, lemon thyme, garlic powder, and pepper in a mixing bowl. Place the salmon on a baking sheet and coat it with the brine mixture. Cover and refrigerate for 10-12 hours, or overnight.
Once the brining period is complete, thoroughly rinse the salmon. Pat dry with a paper towel and allow it to rest for at least an hour.
Preheat your grill to medium heat.
To prepare the glaze: In another bowl, mix together brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic, and ginger. Season with salt and pepper according to your preference. Brush the glaze generously over the salmon.
Place the baking sheet with the glazed salmon on the grill, cooking for 15-20 minutes, or until the internal temperature reaches 130°F. Allow to rest for 5 minutes before serving.
Discover more summer grilling recipes at Culinary.net
