1. (Optional Brining, see tip below) Combine half a cup of kosher salt in a mixing bowl with 4-4½ cups of hot tap water from the faucet and mix to dissolve salt. Once salt is dissolved, add ice to cool. Place your portioned salmon into a resealable plastic bag and pour in your cooled brine. Brine the fish for 10 minutes.

2. After 10 minutes, pull the fish from the brine and transfer the salmon skin side down to a tray lined with paper towel. Pat the fish dry then place into the fridge. If not brining the fish, simply leave the portions in the fridge until you are ready to grill.

3. Set up the grill with a two-zone heat preparation and preheat for 5-10 minutes.

4. Brush the salmon with neutral cooking oil, especially the skin. This will prevent the fish from sticking/tearing on the grill. (This step is incredibly important whenever you are grilling fish, especially the skin on fish.)

5. Immediately before grilling, season the salmon evenly with Kinder’s Hickory Brown Sugar Seasoning.

6. Place the salmon skin-side down over the indirect direct heat zone cooking the salmon until the internal temperature reaches 90°F.

7. Once your salmon has reached 90°F, glaze the flesh with Kinder’s Gold Label Black Garlic BBQ sauce or Kinder’s Black Cherry Chipotle BBQ Wing Sauce & Dip.

8. Once glazed, use a wide spatula to transfer the salmon skin side down over the direct heat. Cook for approximately 2-3 minutes, or until the skin is crisp, well-browned, and naturally releases from the grill grates. Continue grilling until the internal temperature reaches your desired level of doneness: 110°F for rare, 120°F for medium-rare, or 130°F for medium. If the fish begins to darken too quickly, transfer it back to the cooler side of the grill to finish cooking more gently.

9. Once the desired temperature is reached, glaze one more time with sauce, then remove the salmon from the grill and serve promptly.

Pro Tip on Brining: 

We’ve all experienced cooking a beautiful piece of fish and then finding it releasing liquid once it comes off the grill. Brining is an effective way to minimize this issue by helping the fish hold onto its natural juices during the cooking process, enhancing both the texture and flavor of the final dish.

In addition to improving moisture retention, brining also seasons the fish from within. Unlike surface seasoning, which can easily wash away or fail to penetrate deeper layers, a brine allows salt—and any added aromatics or sugars—to permeate the flesh evenly. This enhances flavor throughout the entire cut and contributes to better browning and caramelization on the surface during cooking. Whether you're grilling, roasting, or pan-searing, a brief brining step can elevate the quality of your fish considerably.