Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp (15ml) olive oil (for brushing the grill)
  • 1/3 cup (65g) brown sugar, packed
  • 1/3 cup (80ml) soy sauce
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (1g) black pepper, cracked

Instructions:

  1. Whisk together the brown sugar, soy sauce, lemon juice, minced garlic, olive oil, and black pepper in a small bowl until the sugar granules have completely dissolved into a smooth, syrupy consistency.
  2. Preheat the grill to medium-high heat (approximately 400°F / 200°C). Clean the grates thoroughly and lightly brush them with olive oil to prevent sticking.
  3. Place the salmon fillets on the grill, skin-side down. Sear for 4-5 minutes without moving them to establish a firm crust, then carefully flip the fillets using a wide spatula.
  4. While the second side cooks, generously brush the brown sugar soy sauce glaze over the seared top of each fillet. Continue grilling for another 4-6 minutes, applying a second layer of glaze during the final 2 minutes of cooking until the sauce is bubbling and mahogany-colored.
  5. Remove the fish when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Let the fish rest for 3 minutes to allow the juices to redistribute.