Combine salt, brown sugar and rub into a bowl to make your cure. Pick a pan or baking dish big enough to fit your salmon. Put about a ¼ inch of the brown sugar in the bottom of the dish. Place the salmon on this layer of the cure. Now take all of the remaining cure and pack it round the salmon. You want to cover all sides including the top of the salmon. Cover this dish and place in the refrigerator for 4 to 6 hours.

Remove the dish from the refrigerator and uncover. You will notice that all the dry brown sugar is now wet and looks muddy. This is all the extra moisture that has been removed from the salmon. You will notice the flesh of the salmon is much more firm now.

Preheat Grilla Grill to 275 degrees. If you want more of a smoked flavor, lower the temp to 225 and slow-smoke the fish. If you prefer more of a grilled flavor, then cook at 300 degrees.

Remove the fish from the cure, and very carefully rinse off the excess cure and pat dry with a paper towel.

Place the fish on your Grilla flat-side down. You can opt to leave the fish flat-side down and never flip it over if you wish. This will lessen the chance that your fish breaks apart. It also gives you great grill marks on one side and leaves the other side a little less done. This works well to ensure that everyone gets their favorite type of salmon. Some prefer less done, some prefer a little bit of char.

If you are cooking at 275 to 300 degrees, around the 15 to 20 minute-mark, your salmon will be nearing done. At this point, you want to brush with your BBQ sauce. You could also glaze with about anything imaginable from basic honey to teriyaki. The sugar cure sets the salmon up to go well with just about any flavor combination.

Once the salmon reaches the firmness you are looking for, remove it from your Grilla. No real rest time is needed—you can plate it straight away.