Open in Cookpad AppSteps
- 1
Mix dry brine ingredients together & then cover the salmon in the brown sugar mixture for 1-4 hours in the fridge.
- 2
Pull the salmon out of the dry brine mix & rinse them in cold water until completely clean. Once clean, dab the fish dry with paper towels.
- 3
Start Grilling at around 350-400 degrees making sure to flip the salmon if it’s skinless. If it’s skin on leave skin side down the whole time.
- 4
5 minutes before the salmon is finished glaze it with a coat of maple syrup.
Cooksnaps
I am an award winning bbq sauce maker & pitmaster so anything on the grill or a smoker is my specialty, but I do enjoy to get in the kitchen & do some work as well.
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