A simple and fabulous
way to get that local
essence at home...
Prep: 5 Mins.
Grill: 15 to 20 Mins.
4 (8 oz.) boneless, skin-on, 2” thick salmon fillets
Kosher salt and freshly ground pepper
6 tablespoons dark brown sugar
4 tablespoons butter
2 tablespoons lemon juice
--Prepared steamed rice
--Prepared garden salad
Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).
Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.
Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes. Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.
Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!
Tip: This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.