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REC: Northwest Sugar-Cured Salmon


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Joined: Jul 17, 2006

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Posted to Thread #2763 at 11:02 pm on Jul 26, 2006

I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)

2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout [I've only tried salmon]

Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)

Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.

*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.

I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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