Recipe adapted from “Cookin’ Savvy”
Preparation time: 15-20 minutes
Servings: 4-6
Ingredients for Dry Brine:
1/2 cup salt
1 cup granulated sugar
1 cup packed brown sugar
2 tablespoons lemon thyme or grated lemon zest
3 tablespoons garlic powder
1 tablespoon black pepper
1 salmon fillet (approximately 2-3 pounds)
Ingredients for 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
For the dry brine: Combine the salt, granulated sugar, brown sugar, lemon thyme, garlic powder, and black pepper in a bowl. Set the salmon on a baking sheet and apply the brine mixture evenly. Cover and refrigerate for 10-12 hours, or for best results, overnight.
Once brining is complete, thoroughly rinse the salmon under cold water. Pat dry with paper towels and allow to rest for at least 1 hour.
Preheat grill to medium heat.
To prepare the glaze: In a mixing bowl, combine the brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and grated ginger. Season with salt and pepper according to preference. Brush the glaze over the salmon.
Position 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.
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