Ingredients
Equipment
Method
- Optional brine: Dissolve 1/2 cup kosher salt in 1 liter of warm tap water, stirring until fully dissolved. Add 2 cups of ice to cool the brine rapidly. Submerge salmon fillets in the brine for exactly 10 minutes -- no longer, or the fish will become too salty. Remove, rinse briefly, and pat completely dry. Refrigerate until ready to grill.
- Set up the grill for two-zone cooking: one side on high heat for direct cooking, one side with no direct flame for indirect heat. Preheat the grill for 5-10 minutes with the lid closed.
- Brush both the grill grates and both sides of the salmon fillets generously with neutral cooking oil. Season the flesh side of the salmon evenly with Kinder's Hickory Brown Sugar Seasoning immediately before placing on the grill.
- Place salmon skin-side down on the indirect heat zone. Close the lid and cook until the internal temperature reaches 90 degrees F at the thickest part of the fillet.
- Once the salmon reaches 90 degrees F, brush the flesh side generously with Kinder's Gold Label Black Garlic BBQ Sauce.
- Transfer the salmon skin-side down to the direct heat zone. Cook for 2-3 minutes until the skin crisps and the glaze sets. Continue cooking to your preferred doneness: 110 degrees F for rare, 120 degrees F for medium-rare, 130 degrees F for medium.
- Apply a final brush of Kinder's Gold Label Black Garlic BBQ Sauce over the finished salmon and serve immediately.
Notes
- Brine for exactly 10 minutes — The salt-water brine is optional but it earns its keep. Ten minutes tightens the surface proteins, reduces albumin seepage, and improves the texture of the whole fillet. Don't go longer — past 10 minutes the fish starts to over-salt.
- Oil both the grates and the fish — Salmon skin will bond aggressively to a dry, hot grill surface. Oil the grates after preheating, then oil both sides of each fillet just before seasoning. One surface oiled isn't enough.
- Two-zone cooking is the method — Indirect heat first lets the fish cook through without burning the seasoning; direct heat at the end crisps the skin and sets the glaze. Running the full cook on high heat skips the control this recipe depends on.
- Glaze only after 90°F — Cold or cool fish surface causes the sauce to slide off before it can caramelize. The warm surface at 90°F is what allows the glaze to stick and set on the move to direct heat.
- Pull between 120-130°F — At 125°F the flesh is just set, barely translucent at the very center, and at peak moisture. Every fillet is a different thickness — trust the thermometer over the clock.
- Serve over jasmine rice or cilantro-lime rice with grilled broccolini. The sweetness of the glaze pairs well against the slight bitterness of charred broccolini, and the rice catches any glaze that runs.
- For a summer plate: grilled corn, a simple arugula salad dressed with lemon, and the salmon straight off the grill. That's a complete backyard dinner with no extra effort.
- Flake leftover salmon cold over a grain bowl with pickled cucumbers, sliced avocado, and sesame dressing. The black garlic glaze holds up cold and reads well against those flavors. Cold soba noodle salad is another strong pairing for the same reason.
- Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
- To reheat, use a covered skillet over low heat with a splash of water — 1-2 minutes per side. High heat overcooks it fast. If you're flaking it cold into a bowl or salad, skip the reheat entirely. Cold glazed salmon works better in that context anyway.
- Not recommended for freezing after glazing and grilling. The glaze breaks and the texture degrades significantly.