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Brown Sugar Cured Salmon Fillets

Barbecue.Master's picture
  Light brown sugar 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Coarse salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon, freshly ground
  Salmon fillets 1⁄2 Pound (with skin)

Cut salmon on flesh side in a crisscross pattern.
Combine the brown sugar, vinegar, salt and pepper and brush or spoon on the fleshy side of the fish.
Wrap in plastic wrap and then place in a tightly sealed plastic bag.
Refrigerate up to 24 hours.
Rotate the salmon in the Flat Standard Basket for 12 to 18 minutes or until just cooked through.
Cut into serving size pieces and serve.

Recipe Summary

Difficulty Level: 
Very Easy

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