Northwest Sugar-Cured Salmon

Northwest Sugar-Cured Salmon

Ingredients:
sugars, brown
vinegar, cider
salt, table
spices, pepper, black
fish, salmon, atlantic, wild, raw

Directions:
Combine brown sugar, vinegar, salt and pepper in small bowl.
Rub evenly over fleshy side of fish.
Wrap and refrigerate at least 6 hours or up to 24 hours.
Heat grill.
Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque.
Turn fish over and grill, uncovered, 2 minutes more.
Serve on corn husks, if desired.