COOKIN SAVVY

Recipe courtesy of “Cookin’ Savvy”Cook time: 15-20 minutesServings: 4-6Dry Brine:1/2       cup salt1          cup sugar1          cup brown sugar2          tablespoons lemon thyme or lemon zest3          tablespoons garlic powder1          tablespoon pepper1          salmon fillet (2-3 pounds) Glaze:1/4       cup brown sugar1/4       cup ketchup1/4       cup mustard1/4       cup apple cider vinegar1          tablespoon Worcestershire sauce1          tablespoon garlic2          tablespoons gingersalt, to tastepepper, to tasteTo make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.Heat grill to medium heat.To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.Find more summer grilling ideas at Culinary.net More