1 Shallow dish (long enough for salmon)
Grill (gas or charcoal)


  • 8 cups water
  • 1/2 cup kosher salt
  • 1 1/2 cups packed brown sugar
  • 4 large bay leaves


  • 1 2 1/2-3 lb skin-on salmon fillet



  1. Place all the brining ingredients in a shallow dish that is long enough to hold the salmon completely submerged. Place the salmon in the dish and cover and refrigerate for at least 8 hours but no longer than 12 hours.
  2. Prepare the grill you are using. Whether it is a gas grill a charcoal grill or a grill plate you want the heat to be medium high. Remove the fish from the brine and pat dry.
  3. Grill with skin side down until the thickest part of the salmons temperature register 130 degrees. Gently turn the fish over and grill the top for another 1-2 minutes until it is 140 degrees at the thickest part. Serve over the hot corn succotash.


Beringer Modern Heritage Pinot Noir

Pairs well with

Beringer Pinot Noir

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