Cider and Brown Sugar Salmon Fillet
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from _Born to Grill_, Cheryl Alters Jamison & Bill Jamison, The Harvard Common Press, Boston, MA 
1998 - ISBN 1-55832-11-X (hardcover)

We prefer to grill salmon fillets rather than steaks because of a trick
we learned from chef Mark Miller.  If you start a fillet skin-side down,
you can cook the fish partially on high heat without drying it out.
After grilling the flesh side to complete the cooking remove the skin and
serve the salmon with the other, seared side up on the plate.  We always
re-oil the grate, and wait for any flames to subside, before turning
the fillet, to keep the flesh from sticking to the metal.  Prepared in
this way, salmon remains moist while developing a deliciously crusty
surface, and it takes readily to fruity or savory seasonings, combined
in this preparation.

Serves 6

Cider and Brown Sugar Marinade:
6-ounce can frozen apple cider or juice concentrate, thawed
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon salt

2-pound skin-on salmon fillet, about 1 inch thick

Mixed spice rub:
1 tablespoon cracked black pepper
1 tablespoon cracked mustard seeds
1 teaspoon crushed dried hot red chile
1 teaspoon paprika
1 teaspoon ground coriander

Vegetable oil spray


At least 1 hour and up to 4 hours before you plan to grill, prepare
the marinade, combining the ingredients in a small bowl.  Place the
salmon in a plastic bag or shallow dish and pour the marinade over it.
Cover and refrigerate.

Remove the salmon from the refrigerator.  Drain it, discarding the
marinade.  Combine the dry rub ingredients in a small bowl and coat the
flesh side of the salmon with the mixture.  Cover the salmon again and
let it sit at room temperature for about 30 minutes.

Fire up the grill, bringing the temperature to high (1 to 2 seconds with
the hand test.)

Just before you grill the salmon, spritz it with the oil.  Transfer the
salmon to a well-oiled grate and grill it skin-side down over high heat
for 5 to 6 minutes, until the skin chars nearly black.  Turn the salmon
over and cook for an additional 3 to 3 1/2 minutes, rotating the fillets
180 degrees once.  If there is any resistance when you turn or rotate
the fish, re-oil the grate.  The salmon is done when just barely opaque
pink at the center with a touch of translucence remaining.  If grilling
covered, cook the salmon for the same amount of time, turning and rotating
in a similar manner.

Carefully strip the skin off the bottom of the salmon fillet and serve
hot.  We like to start with Amazing Aspic or a chilled cucumber soup,
toss in a toss-up of seasonal greens, and end with blackberries and
buttery shortbread.

Technique tip:  Most salmon are great for grilling because of their
high fat content, which keeps then juicy over a hot fire and provides
wonderful flavor.  The only kinds we avoid are pink and chum salmon,
both relatively lean fish that tend to dry out in high-heat cooking.
All the other American varieties - king, sockeye, coho, and Atlantic -
work fine, even when frozen out of season.  Some markets skin their salmon
fillets, trying to make them more attractive to a prospective customer.
If that's all you see in the case, ask for assistance.  There may be
plenty of unskinned fish behind the scene.