Brined BBQ Salmon Recipe for the Grill
Brined BBQ salmon with crispy skin and deep flavor. Easy recipe with brown sugar, salt and spices. A perfect summer BBQ dish.
Ingredients
- ½ cup water
- 1 cup dark brown sugar
- 1 cup sea salt
- 1 teaspoon ground black pepper ground
- ½ teaspoon cayenne pepper ground
- 4 tablespoons Japanese soy sauce
- 1.1 lb salmon fillet with skin
- 2 tablespoons sunflower oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil half of the water in a small pan. Add the sugar and salt and stir to dissolve.½ cup water, 1 cup dark brown sugar, 1 cup sea salt
- Add the rest of the water, soy sauce, black pepper and cayenne pepper. Let it cool down.1 teaspoon ground black pepper, ½ teaspoon cayenne pepper ground, 4 tablespoons Japanese soy sauce
- Place the salmon (skin-side down) in the cooled brine. Make sure it is fully covered. Cover and place in the fridge for 24 hours.1.1 lb salmon fillet
- After 24 hours, take the salmon out and put it on a rack to dry. Leave it for a few hours or overnight in the fridge.
- Heat the grill until very hot. Brush the salmon with sunflower oil.2 tablespoons sunflower oil
- Grill for 3 minutes on each side until cooked and slightly crispy.
NOTES
1. Why so much salt? Most of the salt stays in the brine, but it’s needed to help the salmon soak up flavor.
2. Try other fish: You can also use cod or trout.
3. Storage
- Refrigerator: Cooked salmon stays fresh in the fridge for 2–3 days.
- Freezer:Freezing is not recommended – the texture changes after thawing.
Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 1075mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 158IU | Vitamin C: 0.2mg | Iron: 2mg
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