Grilled Teriyaki Salmon
One whole salmon fillet, skin-on, pin bones removed
Morton’s Sugar Cure
1 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
1-inch nob of fresh ginger root, grated
4 to 5 cloves garlic, crushed
2 to 4 tablespoons brown sugar
Combine marinade ingredients in a bowl.
Rub meat side of the filet lightly with Morton’s Sugar Cure.
Place marinade ingredients in a large casserole dish or on a plate with sides so the marinade doesn’t run.
Place the salmon fillet in the marinade; position so the meat is covered.
Marinate for 1 to 2 hours chilled in the refrigerator.
Remove fillets from marinade and discard marinade.
Fire the grill and adjust to 375°.
Place fillet on grill, skin side down.
Cook until the meat starts to bubble and white juice rises to surface, usually 20 minutes.
Carefully remove from the grill with a spatula and serve.