So last nights dinner was brown sugar glazed salmon...

Cut filet into serving portions (2-1/2" - 3" wide)
A light dusting of salt and pepper
Coat w/ olive oil and dill - let sit in fridge for 1h

Pack brown sugar on both sides - 1/8 - 1/4" thick

Place on HOT BBQ grill - manage flare ups with water bottle as required (sugar is flammable!) A HOT cast iron skillet works well, too.

Best cooked rare to med rare (2-3 min per side), then let rest 5 min - finishes med rare to medium.

Sweet and savory in every bite!

Scott

Scott

My HT