- 1 large (1 1/2 to 1 3/4 pounds/680 to 800 g) fillet of salmon, skin on
- 1 1/2 teaspoons/7.5 mL coarse sea salt
- 2 teaspoons/10 mL dried dill weed
- 2-3 tablespoons/30-45 mL brown sugar
- To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh.
- In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar.
- Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|