this simple method of brining your salmon adds 1 hour (or more) to your meal schedule. i think the results are well worth it. works best for fresh vs frozen* and it goes...
...a little some thing like this (RIP MCA). sprinkle salmon with salt as you would any piece of flesh or tomato slice. then spoon on lots of sugar, like cake that shit on there. well at least 1/4 cup, more for a big fillet. put in fridge uncovered for @1 hour. (picture is of salmon just out of hour chillin). rinse off all the salt/sugar with cold water and pat dry.*** i grill skin down covered over hot coals just until of specks of light foam appear. no flip. serve it right away as it continues to cook. err on the under cooked side. good quality fresh salmon is great on the rare side, a disaster well done. way too raw? back on the grill for a bit.
***if you're smoking the salmon, after rinsing the brine and patting dry, return to the fridge for a second hour uncovered. this forms a lite skin on the flesh that helps retain moisture when smoking
*if you're lucky enough to have a stash of flash frozen salmon the wet brine technique is a great way to thaw the fish. 1C sugar, 1-2T salt dissolved a few cups warm water. then add lots of cold water, mix, and add salmon till thawed.
***if you're smoking the salmon, after rinsing the brine and patting dry, return to the fridge for a second hour uncovered. this forms a lite skin on the flesh that helps retain moisture when smoking
*if you're lucky enough to have a stash of flash frozen salmon the wet brine technique is a great way to thaw the fish. 1C sugar, 1-2T salt dissolved a few cups warm water. then add lots of cold water, mix, and add salmon till thawed.
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