My brown sugar salmon.
Equal parts or to taste,
Brown sugar, spicy Brown Mustard, Soy sauce, Olive oil.
Marinade in zip lock for a little while,
Grill skin on, Place on grill meat side down first, once partially cooked flip and finish skin side down. I cook about 1/4 meat side down and 3/4 skin side down. Skin will stick to gril. Meat will lift right off the skin when done.
I save a little marinade clean to add on additional later or when plated if needed.
People that dont like salmon even say they like it...
worth a try ...
Our chain of lakes in Wisconsin seems to be getting really LMB heavy so I decided I would harvest the legal sized 14 inchers..
This is all the wife,
LMB seasoned with my home grown pepper seasoning, butter and garlic. Over a bed of Kale and Quinoa served with a side of vegitable Ceviche
I have a freezer full of both Salmon and LMB so this is just the begining...
