fresh salmon fillet – skin on
brown sugar, lightly packed
Put marinade ingredients together in a large Ziploc bag and mix. Cut fillet in half crossways and place both halves in bag.
Turn to coat, squeeze air out and seal. Marinate at least 1 hour and longer for more intense flavor.
Prepare grill for direct heat cooking. When coals are ready, move coal grate to its lowest position from the cooking grate.
If using a gas grill, a medium heat will do.
Adding wood chips for some smoke is optional, but only until you have done it.
Oil the cooking grate where the fish will be placed.
Place fish, flesh side down, and grill for 5 mins. Due to variance in grill heat, check the fish by lifting a corner,
if the fish sticks, give it a little more time.
When done, the fish will pull back from the grate. With a large spatula flip the fish, and cook for another 5 – 7 mins or until fish is cooked through.
You can a fork in the thickest part.
When done move spatula under fish and on top the skin, the fish will slide easi wonderful flavors.