1 ½ pounds fresh salmon fillet with skin removed
¼ cup olive oil
¼ red wine vinegar
¼ cup water
¼ cup soy sauce
1 tablespoon lemon juice
1 Tbsp Sweet Smok’n Salmon Rub/Seasoning
2 tsp chopped fresh cilantro
⅓ cup brown sugar, packed
salt and pepper to taste
Place salmon in a shallow, flat dish, and set aside.
Combine olive oil, vinegar, water, soy sauce, lemon juice, Sweet Smok’n Salmon Rub/Seasoning, cilantro, and brown sugar in a blender.
Blend until brown sugar dissolves.
Pour the marinade over the salmon to cover evenly.
Cover the dish and refrigerate at least 2 hours.
Line a broiling pan with foil.
Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper.
Transfer remaining marinade to a saucepan.
Turn on broiler to low.
Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade.
Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade.
Salmon is done when fish is no longer bright red and can be flaked with a fork.
Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes.
Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Serve over a bed of rice!