Smoky Outdoor Salmon

Name: Smoky Outdoor Salmon
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 12 1/2-pound salmon fillets, skin intact; 1/4 cup fennel seeds; 1/4 cup coriander seeds; 1/4 cup white (or any color) peppercorns; 10 whole cloves

By Jonathan Reynolds

Total Time: 1 hour 10 minutes
Rating: 3(8)
Comments: Read comments

This rub, adapted from Cook's Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can't think of an easier preparation.

Featured in: Food; Letting Off Steam

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

12½-pound salmon fillets, skin intact
¼cup fennel seeds
¼cup coriander seeds
¼cup white (or any color) peppercorns
10whole cloves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Grind all the ingredients, except the fish, in a spice grinder or mortar and pestle and rub the mixture onto the nonskin surface of the fillets.
Step 2
Water-smoke for an hour.