- 4 (6 ounce) fillets skin-on, sockeye salmon
- 1/3 cup dark brown sugar
- 2 tablespoons lemon zest
- salt and ground black pepper to taste
- Place the sugar, lemon zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or mix in bowl with wire whisk until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
- Preheat the grill. Once hot, place salmon on grill skin side down for 4 minutes. After 4 minutes, flip the salmon and cook until the thickest part of the fish reaches an internal temperature of 131 degrees F.
- Remove the salmon from the grill and allow to rest, uncovered, for 5 minutes. Serve immediately with lemon wedge.