Instructions: Dissolve salt and sugar in 2 cups of hot water in a gallon sized zip top bag or a very large bowl.

Add the cold water and the salmon, remove all of the air (if using a bowl, weigh down the fish) and seal.

Refrigerate 20 minutes. You have just brined the fish. Heat the grill to medium Remove the salmon and pat it dry.

Rub the salmon with oil on both sides, then dust with paprika and pepper. Grill the salmon 4 minutes on each side, or until it flakes easily with a fork and is as done as you like.

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