Take your salmon game to the next level with this Brown Sugar-Brined Salmon with BBQ Glaze — a dish that perfectly balances sweet, savory, and smoky flavors. Whether you're hosting a weekend cookout or just looking to shake up your weeknight grill routine, this recipe brings a bold twist to a classic grilled fish. Thanks to a flavor-packed brine and a trio of standout products from our Grill Masters Club lineup, this salmon is anything but ordinary.
The process starts with a deep, savory-sweet brine infused with All Night Low & Slow Rub by Ninjacue, brown sugar, soy sauce, and garlic — giving the salmon a rich base layer of flavor and unbeatable moisture. After a few hours in the brine, the fillets get a bold seasoning boost with Shake That by The Flat Top King, adding a peppery kick to the tender fish. Then, just before finishing on the grill, each fillet gets glazed with Croix Valley’s St. Louis Style BBQ Sauce for that perfect, caramelized finish.
Ready in under 15 minutes on the grill (after brining), this recipe is as easy as it is impressive. Serve it hot off the grill with a side of grilled asparagus, jasmine rice, or a cool cucumber slaw. Want to take it even further? Set aside a little extra BBQ sauce for drizzling or dipping — it’s the ultimate flavor finisher.
Whether you're feeding a hungry crew or just yourself, this recipe hits all the right notes: smoky, sweet, garlicky, and totally crave-worthy.
This brown sugar-brined salmon is tender, smoky, and glazed to perfection with Croix Valley St. Louis Style BBQ Sauce for a bold, sweet-savory finish. Enhanced with a touch of Shake That by The Flat Top King and garlic, it’s a flavorful twist on a grilling classic.
Make the brine: In a large non-reactive bowl, mix warm water, coarse salt, and brown sugar until dissolved. Stir in soy sauce, garlic powder, ground ginger, black pepper, and All Night Low & Slow Rub by Ninjacue. Let the brine cool to room temperature.
Brine the salmon: Place the salmon fillets in a large baking dish or resealable bag and cover completely with the brine. Refrigerate for 4–6 hours.
Preheat your grill to 325°F. Remove the salmon from the brine and pat dry with paper towels. Allow it to come to room temperature for 15–20 minutes. Sprinkle generously with Shake That by The Flat Top King on the flesh side only.
Grill the salmon: Oil your grill grates well to prevent sticking. Place the salmon skin-side down on the grill. Cover and cook for 10–15 minutes, or until the salmon flakes easily with a fork.
Glaze and finish: During the final 2–3 minutes of grilling, brush a thin layer of Croix Valley St. Louis Style BBQ Sauce over the salmon to caramelize.
Serve hot with your favorite sides, or cool to room temperature, wrap tightly, and refrigerate for up to 3 days.
Recipe Note
Pro Tip: For an extra layer of flavor, serve with Croix Valley St. Louis Style BBQ Sauce sauce for dipping or drizzle a little more on right before serving. This recipe pairs beautifully with grilled veggies, rice, or a crisp slaw.
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