New Zealand King Salmon fennel cured & smoked

New Zealand King Salmon fennel cured & smoked

Makes 1 fillet (500 800gms)

Ingredients - Stage 1: Curing the Salmon

1 New Zealand King Salmon Fillet - approx 500-800gms (skin on and bones removed)
100gms (3.5oz) Flaky Sea Salt
100gms (3.5oz) Brown Sugar
1 teaspoon Fennel Seeds - fresh ground in a spice grinder (alternative is ground fennel powder)
1 Lemon (fine zest only)

Ingredients - Stage 2: Hot Smoking the Salmon in a hooded BBQ

100gms (3.5oz) Smoking Wood Chips
10gms (0.3oz) Fennel Seeds
1 Cured Salmon Fillet (chilled so as not to cook too quickly)
  Aluminum Foil

Method - Curing the Salmon

Method - Hot Smoking the Salmon using a hooded BBQ

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