4 (3 inch) wide salmon fillet pieces, skin on 2 cups brown sugar 2 tablespoons orange zest
Place salmon fillet pieces in a Pyrex dish, skin side down, in a single layer. Mix the sugar and the zest, and press the mixture liberally into the salmon. Make sure that the fish is evenly and thickly coated.
Refrigerate and let sit for at least 4 hours, overnight is better.
After oiling the racks, heat your barbecue grill, lid down, as hot as you can get it. I leave mine on "high" for 15 minutes prior to cooking - the thermometer goes right to the top, at least 500 degrees F.
When your barbecue is hot, place the salmon fillet pieces on the grill skin side down. Leave as much sugar-zest mixture on the fish as you can, and drizzle any liquid left over the top of the fish.
Close the lid and let the fish cook for 5 minutes. DO NOT TURN THE FISH. The skin will char but you aren't going to eat it anyway. After 5 minutes, check every minute until the fish is flaky but still moist. Five minutes may be enough depending on your grill heat and how well done you like your fish.
When done, remove the fish to a platter and serve without the skin, which will easily pull away. You'll find that the fish has cooked through from the skin side, and that the intense reflected heat has caramelized the sugar and zest making a delicious coating. Never fails to impress, especially since it cooks in 5 minutes.
Nutritional data has not been calculated yet.
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