The method involves a wooden board and some wooden pegs, or a chicken-wire netting that holds the seasoned fillets vertically in place, which is then driven into the ground quite close to the fire, approximately 20-30cm away from the flames, for a slow and easy sear. If the salmon is placed too close to the fire, it will burn on the outside before cooking through, and if it’s placed too far, it will take too long to cook, and it will not have any sear at all.

Cooking time can vary depending on the size of the fillets, but much of the flavour develops over several hours until the fish is soft, the surface is slightly darkened (has a golden glow), and the skin comes off easily. If the salmon fillet is big and has a lot of fat that will start to melt, it’s best to turn sides (top-down) occasionally, so the natural fat runs back onto the fillet to moisten and caramelize the flesh.

The result is an absolutely delicious golden caramelized salmon that makes a perfect early dinner option both for a warm summer’s evening or a cold winter’s night.

Source: ORIGO

Words by Tímea Klincsek for XpatLoop.com

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