Backwoods Salmon

September 13, 2011

One side Salmon- skin on filet, fresh rosemary sprigs ~ 15 fresh garlic shaved into 1/8" coins, butter and salt and sugar, fresh lemon - sliced thinly, a Ceder plank, soaked ~ an hour Prep salmon: mix 2T non-iodized salt with 2T sugar and cover filet both sides for ten minutes per 1/2 inch thickness. Rinse and pat dry then set on oven rack to form a tight cuticle or dry jerky like skin - about 1-1/2 Hrs. With a thin sharp pareing knife make small angled incisions through out the meat-one inch apart, stuffing the opening with a bundle consisting of a slice of garlic and a sprig of rosemary. Blanket the filet with melted butter, cover with lemon slices then salt and pepper. Place the skin side down on the wet cedar plank and cook with firebox rather close to the plank for 10 to 12 minutes per 1/2 inch of fish thickness. OMG!

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Backwoods Salmon

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