🫙 From the Spice Rack
Northwest Sugar-Cured Salmon
2 tb Firmly packed brown sugar 1 tb Cider vinegar 1 ts Salt 1/2 ts Freshly ground pepper 1 1/2 lb Salmon or bluefish fillet or -butterflied trout Corn husks (optional) Cook the fis...
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Ingredients8 items
Ingredients
- 2tbsp firmly packed brown sugar
- 1tbsp cider vinegar
- 1tsp salt
- 1/2tsp freshly ground pepper
- 11/2 lb salmon or bluefish fillet or
- 1. combine brown sugar, vinegar, salt and pepper in small bow
- 2. heat grill. grill, covered, skin side down, over medium-lo
- 18minutes (8 to 10 minutes for trout), until opaque. turn fish
Directions
- 1
2 tb Firmly packed brown sugar 1 tb Cider vinegar 1 ts Salt 1/2 ts Freshly ground pepper 1 1/2 lb Salmon or bluefish fillet or -butterflied
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if in doubt, let the coals burn down first
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You can use any fatty fish in this recipe: We like the results with bluefish and trout, too
- 4
Combine brown sugar, vinegar, salt and pepper in small bowl
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Rub evenly over fleshy side of fish
- 6
Wrap and refrigerate at least 6 hours or up to 24 hours
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Heat grill
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Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque