Smoky Outdoor Salmon

Name: Smoky Outdoor Salmon
Yield: 6 servings
Ingredients: 12 ½-pound salmon fillets, skin intact; ¼ cup fennel seeds; ¼ cup coriander seeds; ¼ cup white (or any color) peppercorns; 10 whole cloves

By Jonathan Reynolds

Published July 8, 2000

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

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Ingredients

Yield:6 servings

12 ½-pound salmon fillets, skin intact
¼ cup fennel seeds
¼ cup coriander seeds
¼ cup white (or any color) peppercorns
10 whole cloves

Ingredient Substitution Guide

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.