Prawnhunter
Member
Take a fillet of sockeye, coho, chinook, even pink. Dry it off with paper towline, mix half bag of Demerara with 1/4 cup rock salt. Spread it on the fillet and mist with water bottle till sugar just starts melting. Slice very thin or grind a little fresh Ginger (depending on how much Ginger you like) and sprinkle it on the fillet. Let it sit for a few hours in the fridge the place it on your freshly oiled BBQ skin down. Cook for ten mins per inch of thickness (usually 10-15 mins) on a BBQ preheated to 350-400F. Serve over steamed rice.