INGREDIENTS

• 4lb piece of salmon

• Salt

• Brown sugar

• Mango Tango rub from Spiceology (or a low sodium / salt free rub)

Glaze

• 1/2 orange

• 1/4 cup maple syrup

COOKING INSTRUCTIONS

Serves 4-6

1. Brine the salmon: Season as you normally would with salt, then add 50% more. Then add about double the salt amount in brown sugar (doesn’t have to be exact with the brown sugar). Coat both sides. Put in fridge covered overnight, remove from fridge and gently rinse under cold water for a few seconds. Pat dry, put back in fridge uncovered so a dry exterior will form (called a pellicle, it helps with smoke absorption).

2. Make your braid (recommend searching 4 strand braid on the internet) sticking the end with a skewer to keep it together.

3. Make the Glaze: combine orange and maple syrup.

4. Add Mango Tango rub and put it on the grill for about an hour, glaze at 115F and pull at 125-130F.