Fish is fantastic fare for the grill, and Brown Sugar Glazed Salmon is downright amazing. I have a new grill, and I’m grilling up seafood all summer. This week, it’s coho salmon on the grill. Great grilling results with fish start with the freshest, healthiest product. Buying fish from Alaska is an easy way to make sure your fish ingredient is healthy and sustainable. As I’ve mentioned before, all seafood from Alaska is sustainable. The state has mandated seafood sustainability into its constitution.
Brown Sugar Glazed Salmon Textures & Tastes
With salmon, you can vary the species of fish grilled and yield slightly different (but still fabulous) results for Brown Sugar Glazed Salmon. The fish here is coho salmon, but you can use chinook (i.e. king salmon) to achieve a slightly firmer texture. Sockeye salmon also stays nice and firm throughout grilling. Keta grills well too but has a pinker flesh. Pink salmon is the most delicate and should be handled delicately on the grill (or use a grill pan). It has a lighter “fish” taste. If the color of the salmon flesh means anything to you, sockeye and king salmon have red flesh while keta and pink salmon are “salmony” pink. Coho is more orange red, grills well, and, in my opinion, looks spectacular as Grilled Brown Sugar Glazed salmon. Check out WildAlaskaFlavor.com for nutrition and other information about each species.
So, get grilling with Alaska Salmon this summer, and let me know how your Grilled Brown Sugar Glazed Salmon turns out. Have you grilled fish? What’s your favorite type of fish to grill? Tell us in the comments below.
Disclaimer: I received no compensation from organizations named in this post.
- 2 pounds Coho Alaska Salmon fillets (or seasonally available or frozen salmon)
- Salt to taste
- White pepper to taste
- ½ cup brown sugar
- Juice of 1 lemon
- 3 tablespoons water
- 2 tablespoons Litehouse Instantly Fresh Salad Herb Blend
- Non-stick spray for the grill
- Rinse salmon fillets over large bowl (to concentrate the water from fish into a container). Discard water from bowl directly into sink drain.
- Place salmon fillets on cutting board used only for fish and meats. Sprinkle a pinch of salt and pepper on each fillet (you can adjust for taste later).
- Whisk together the brown sugar, lemon juice, and water. Brush mixture on each fillet.
- Sprinkle Litehouse Instantly Fresh Salad Herb Blend on each fillet, covering each fillet with a thin layer of the herb mix.
- Refrigerate salmon while you prepare the grill. Spray non-stick grilling spray on a cold grill. Heat the grill to 400 degrees (gas grill) or pile charcoal briskets in one area of grill to concetrate heat (charcoal grill).
- Place salmon fillets skin side down on hot grill. Grill each side 4-6 minutes. Remove fillets from grill and allow fish to rest for 2 minutes before serving.