2 Lbs. Wild King Salmon
1 Cup packed brown sugar
1/2 Cup sea salt
4.25 Cups apple cider
1/2 Tsp. red pepper flakes
2 Tsp. freshly ground black pepper
2 Tsp. allspice
2 Tbsp. honey
Handful wood chips, preferably applewood
1. Make the Brine: Combine brown sugar, sea salt, four cups of apple cider (reserve a quarter-cup for glaze), red pepper flakes, black pepper and allspice in a nonreactive saucepan over medium-high heat. Stir to dissolve the sugar and salt; simmer for five minutes and remove from heat. Allow the brine to cool completely.
2. Place the salmon fillets and cooled brine into a large Ziploc bag and refrigerate for about five hours, or up to overnight.
3. To make the glaze, combine the reserved cider and honey in a small saucepan and bring to a boil. Decrease the heat and simmer for five minutes. Remove and allow to cool completely.
4. Remove the salmon from the brine and pat dry.
5. Heat the grill to medium-high. Oil grill grates well and allow oil to heat. Place the salmon flesh-side down on the grill and cook, uncovered, for four minutes. Add a handful of wood chips directly to coals. Carefully turn the fillet over and brush the glaze on top.
6. Cover, with vents open halfway, and cook for five minutes.