SALMON, NATIVE BRINED AND GRILLED
4 quarts water
- 1 quarts soy sauce
- 2 cups light brown sugar
- ½ cup sea salt
- 6 each 4 oz portions, block cut fresh king salmon
As needed vegetable oil for grill or pan Combine water, soy, sugar and salt; mix well to dissolve; place salmon in brine for 70 minutes; remove when complete; drain off excess brine and refrigerate 2 hours to continue curing. At service heat grill on high for 3 minutes; brush with vegetable oil to prevent sticking; place salmon, skin side up on grill and cook to marl for 2 minutes; remove to parchment line pan; place in 400F oven for 5 minutes or until it reaches 140F; remove and serve.