When I used to commercial fish, this was a quick and very easy recipe to do. The preferred fish is a nice size Sockeye, but other species will do. (I try to stay away from the farm fish if possible.)
Ingredients - Coarse rock salt and Demerara brown sugar (it's the real dark brown sugar, not the golden stuff)
- Cover the fillet with coarse rock salt for one hour
- Rinse off all of the salt, and cover with demerara sugar
- Spray the BBQ grill with "Pam" (less mess)
- Preheat BBQ to a medium heat
- Cook the fillet with BBQ lid covered until you see little white fat spots starting to bubble through the flesh. The sugar will also melt creating a lot of smoke, this is okay, just make sure it doesn't start an inferno in your BBQ.
Eat it as is or if there is any left over put it in sandwiches for the next day.
It's like a sore dick, you can't beat it!
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