Brown Sugar and Orange Cured Salmon Recipe

Wash the salmon fillets in cold water and pat dry. Place flesh-side up in a flat-bottomed glass bowl (I use a Pyrex baking dish) and sprinkle evenly with the zest of one orange. Cover evenly and firmly with the brown sugar, spreading with your fingers. Add a few grinds of pepper. Cover and refrigerate for 4-24 hours.

When you're ready to cook, pre-heat your barbeque as smoking hot as it will go (I fire mine up fifteen minutes in advance). Place the fillets on the grill skin side down, close the lid, and LEAVE THEM ALONE. There will be lots of smoke and the skin will burn but you're not going to eat in anyway. Open the lid after five minutes and you're done! Use a metal spatula to remove the fillets, leaving the charred skin behind - the brown sugar and orange rind will have caramelized in the intense heat to form a delicious crust.