Brown Sugar Salmon

September 13, 2011

Fresh salmon (preferred but farm raised acceptable), kosher salt, brown sugar, fresh pepper, dill weed. (salmon should have skin on one side of filet) In a bowl, mix the dry ingredients together. The amount is based on size, but generally: Equal amounts of salt and pepper along with the dill weed. The brown sugar should be about 3 times that of the other parts. Heavily coat the non skin side of the salmon with the mixture. Bring grill to heat 250-275. Lightly oil the skin side, and place skin side down over indirect heat. Cook till flaky, about 20 to 30 minutes depending on size of filet. Remove, rest and remove skin or slide spatula between filet and skin, it will fall off.