It’s Grilling Time and Salmon is a staple during the summer months on the Chef’s menus. Here is a simple Brown Sugar Rub that glazes the fish while it grills.
Grill Salmon on Med High (350+) Score first side for 4 minutes, flip and score 4 more minutes, crosshatch first side for 2 and backside for 2. Do NOT OVERCOOK fish!!! Center of fillet should be opaque red/orange and just done, while outer edges will take on the fully cooked chalky pink color.
Serve with anything. Today was “Empty the refrigerator day”. Asparagus, left over roasted Red Bell Pepper,green onion, 1/2 a jar of sun-dried tomato bruschetta sauce,one baby mozzarella ball and some Asiago cheese, all tossed in the remainder of Penne Pasta in the pantry. Voila!!