A few years ago, I attended my brother's sailing regatta. At the 'celebration' dinner, a cooking goddess made salmon steaks for each of us. It was the most amazing thing I had ever tasted - and they were cooked outside in a brick oven on the beach. I have tried my best to recreate this little slice of heaven - even though I do not posess a brick oven nor a beach. I asked my brother to get the recipe and the response was "She said she just used brown sugar".
If it's soooo easy, then what am I doing wrong here? Mine never seems to get that crusty crispy skin with the flavour permeating throughout the tender flaky fish. She used cross-cut pieces with the skins still on. Anyone have any suggestions? I've been craving this literally for a few years now...let's see...yep - three years this past March. I never forget a great meal. :) Help!