Maple Salmon

Mix dry brine ingredients together & then cover the salmon in the brown sugar mixture for 1-4 hours in the fridge.

Pull the salmon out of the dry brine mix & rinse them in cold water until completely clean. Once clean, dab the fish dry with paper towels.

Start Grilling at around 350-400 degrees making sure to flip the salmon if its skinless. If its skin on leave skin side down the whole time.

5 minutes before the salmon is finished glaze it with a coat of maple syrup.