Brined salmon on the grill is not the most common recipe. But it's an old technique. Brining causes the salmon to release excess moisture and take on the flavors of the salt and spices. And that gives you a recipe with a top Umami taste.
Surprisingly delicious that is pickled salmon from the BBQ. And yes the preparation takes some work, but it is completely worth it. Because with the first bite you can taste the pure taste of the salmon combined with the herbs.
So good. I found a recipe on ehow.com, and of course, adapted it a bit.
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Brined salmon on the grill
- 200 grams brown sugar
- 265 grams sea salt
- 1 teaspoon black pepper ground
- ½ teaspoon cayenne pepper
- 4 tablespoons soy sauce
- 120 ml water
- 500 grams salmon filet with skin
- Heat 60 ml of the water.
- Dissolve the sugar and salt in it.
- Pour in the rest of the water, soy sauce, and both peppers.
- Place the salmon fillets in the mixture, with the skin-side down, making sure everything is covered by the brine.
- Leave the salmon in the brine for about 24 hours.
- Place the salmon on a rack to dry and let the excess brine drip off.
- Heat the BBQ until it's really hot.
- Coat the salmon with sunflower oil. Grill on both sites until the salmon is done.