Grilled Salmon

This recipe comes from Alton Brown's book I'm Just Here for the FOOD. It's the only way I'll eat Salmon, and it's delicious! The work involved is really worth it!

1 Salmon Fillet

2-3 T honey

3 T kosher salt

3 T sugar

Non stick spray

2 T extra-virgin olive oil

Take 2 sheets of heavy duty aluminum foil and crimp them together to form a sheet 1 1/2 times longer and 3-4 times the width of the fish. Spread a single layer of plastic wrap over this. Pour the honey into a ramekin and microwave it for 30 seconds.

Mix the sugar and salt, spread half on the plastic wrap in the shape of the fish. Place the fish on top skin side down. Brush the top of the fish with the honey and spread the rest of the sugar salt mixture on top.

Pull the sides of the foil up over the fish and crimp the edges tight, you want this to be as waterproof as possible. Place the fish packet on a cookie sheet and place in the fridge, put another cookie sheet on top and weigh it down with cans, or a phone book. Let it sit for 2-3 hours, (I leave it there while I go to church!)

Heat your grill to 500 degrees.

Remove the fish packet and open it over the sink. There will be a lot of juice. Rinse the fish to remove the cure and dry with paper towels.

I use a cookie cooling rack to cook the fish on so it's easy to remove. A piece of chicken wire would also work. Spray whatever you're cooking it on with a lot of non-stick spray. Put the fish on the rack skin side down and brush with the olive oil. Then just put the rack in the grill. Cook until fish is 140 degrees, or until it flakes easily.

The meat comes easily off the skin, in case your kids REALLY don't like that part of the fish like mine do! :)