In a bowl of water, add salt and sugar into the water in the following proportion: 1 tablespoon of sugar and 1 tablespoon of kosher salt. ( This is per one cup of water)
Gently place salmon fillets in a dish and then cover with the brine mixture. Allow the mixture to sit for 10 minutes.
Remove the salmon fillets from the brine, rinse under cold water and then pat dry.
In a prepared oven, place a cast iron griddle. Then preheat the broiler with the oven rack, ensure that they are 4 to 6 inches away from the heat.
Allow the griddle to get hot before proceeding to cook the salmon.
Place each of the fillets' skin side down over the already heated cast iron griddle.
Brush each of the prepared filets with melted butter, squeeze lemon juice over the top and then sprinkle salt and pepper as well.
Leave to boil for 8 to 10 minutes until it gets to your desired taste.
Serve your Copper River salmon garnished with fresh dill springs and lemon wedges.
