Ingredients: |
Ingredients: Born to Grill, Jamison ©1998
2 pound skin-on salmon fillet, about 1-inch thick
MARINADE
6 oz can frozen apple cider or juice concentrate, thawed
2 tbsp vegetable oil
1 tbsp brown sugar
1 tbsp salt
MIXED SPICE RUB
1 tbsp cracked black pepper
1 tbsp cracked mustard seeds
1 tsp crushed dried hot red chili
1 tsp paprika
1 tsp ground coriander
Vegetable oil spray
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Directions: |
Directions:At least 1 hour and up to 4 hours before you grill, prepare the marinade, combining the ingredients in a small bowl. Place the salmon in a plastic bag or shallow dish and pour the marinade over it. Cover and refrigerate.
Remove the salmon from the refrigerator. Drain it, discarding the marinade. Combine the dry rub ingredients in a small bowl and coat the flesh side of the salmon with the mixture. Cover the salmon again and let it sit at room temperature for about 30 minutes.
Fire up the grill, bringing the temperature to high.
Just before you grill the salmon, spritz it with the oil. Transfer the salmon to a well oiled grate and grill it skin side down over high heat for 5 to 6 minutes, until the skin chars nearly black. Turn the salmon and cook for an additional 3 minutes, rotating the fillet 180º once. If there is any resistance when you turn or rotate the fish, re-oil the grate. The salmon is done when just barely opaque pink at the center with a touch of translucence remaining.
Carefully strip the skin off the bottom of the salmon fillet and serve hot. |
This recipe for Cider and Brown Sugar Salmon Fillet is from