Ingredients

• 1  1-1/2-lb. fresh or frozen skinless salmon fillet, about 3/4 inch thick
• 4  cups (1 qt.) apple cider or apple juice
• 3  Tbsp. coarse kosher salt
• 2  Tbsp. packed brown sugar
• 1  tsp. ground allspice
•   Nonstick cooking spray
• 2  Tbsp. apple jelly
•   Grilled Apples (optional)

Directions

1. Thaw salmon, if fozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turing salmon occasionally.

2. Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with nonstick cooking spray. Place fish on coated side of foil.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork.

4. Spread apple jelly over fish before serving. If desired, serve with Grilled Apples. Makes 6 servings.

5. Grilled Apple Slices: Just before grilling, core 3 large cooking apples. Cut apples crosswise into 1-inch-thick slices. Brush very lightly with cooking oil. Place apple slices on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or just until tender, turning once halfway through grilling.