Instructions
- Combine the brine ingredients in a medium mixing bowl.
- Check the salmon for pin bones by rubbing your finger across the surface of the salmon. If you feel any bones poking up from the meat, use a pair of tweezers or needle nose pliers to remove them.
- Coat the salmon entirely in the dry brine (this will seem like a lot, but it’ll be rinsed off before cooking).
- Wrap the salmon in plastic wrap and refrigerate for at least 4 hours or overnight.
- Rinse the brine off the salmon as best you can and place it on a sheet tray fitted with a wire rack. Refrigerate the salmon, uncovered, for at least 4 more hours (see recipe tips).
- When you’re ready to cook, set the grill to SmokeBoost. Preheat for at least 15 minutes and brush the grill grates clean.
- Place the salmon on the grill and cook, with the lid closed for 30 minutes. After 30 minutes, brush the salmon with the agave syrup.
- Continue cooking, brushing the salmon every 30 minutes with the syrup, until the internal temperature of the salmon reaches 140°F. Start checking at the 1 ½ hour mark, but it could take as long 3 hours depending on the thickness of the salmon.
Dry Brine
Salmon
Special Equipment
- baking sheet with wire rack
- Basting brush
Take your grill anywhere
Fire up your grill
