Step 1

Combine the sugar, salt, and 3 cups of water in a saucepan. Bring to a simmer and stir until the salt is dissolved. Remove from the heat and add a few cups of ice to cool the solution down. Transfer to a container large enough to hold the salmon and pour in the rest of the water.

Step 2

Place the salmon in the brine, cover it and place it in the fridge overnight. (Make sure the brine covers the salmon. If it doesn’t, make some additional brine solution).

Step 3

Preheat the grill to 400°F.

Step 4

Pat the salmon dry with paper towels. Coat the cavity and outside the salmon with olive oil, then sprinkle all over with salt and pepper (make sure you also get inside the cavity). Coating the outside of the salmon will help prevent it from sticking to the grill.

Step 5

Stuff the cavity with slices of onion, garlic, lemon, lime, and sprigs of the herbs.

Step 6

Transfer the salmon directly to the hot grill grates and close the lid.

Step 7

Cook for 20 to 30 minutes or until a meat thermometer registers 130°F (or 122°F for rare salmon, see notes).

Step 8

Make the lemon butter while the salmon cooks.

Step 9

Melt the butter in a saucepan over medium heat. Add the fresh herbs, lemon juice, salt, and pepper.

Step 10

Place the salmon on a wide platter or cutting board. Pull back the skin on top of the fish. Once you get it started, it will peel right off.

Step 11

Starting at the head end, lift on the spine and use a wide spatula to support the flesh on either side of the top fillet as you lift it. The top fillet and the spine will peel right off of the lower fillet. (See the photos above for reference). Next, flip the top fillet over so the spine is on top.

Step 12

Pull the spine up and away from the top fillet. Use the spatula to hold the flesh down under the spine.

Step 13

Season the salmon with salt and pepper and serve with the lemon herb butter.