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Categories:
king salmon brown sugar kosher salt water anise-flavored liqueur extra-virgin olive oil wild fennel kosher salt fresh ground black pepper cedar planks
Viewed: 49 - Published at: 3 years agoIngredients
- 1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 2 quarts water
- 1 cup anise flavored liqueur
- 2 tablespoons extra virgin olive oil
- 2 tablespoons wild fennel pollen or ground fennel seed
- 1 tablespoon kosher salt
- 1/2 tablespoon fresh ground black pepper
- 2 large Alder or Cedar planks
Method
- Mix sugar, salt, water, and anise flavored liqueur.
- Pour over salmon halves in a 3-inch deep pan.
- Marinate, chilled, in the brine mixture for 4 to 8 hours.
- Remove from brine and pat dry.
- Brush the salmon with oil.
- Season with wild fennel pollen, salt, and pepper.
- Place on Alder plank and soak in cold water overnight.
- Sometimes a nail through the tail end is used to hold the salmon in place.
- Lean the plank against an Alder wood fire that has mostly died down to very hot coals.
- Be careful not to let the plank catch fire.
- The heat and the smoke from the fire will cook and season the salmon.
- Serve right off the plank.
