Roasting salmon is a relaxed and enjoyable activity that will result in a delicious fish, as long as you remember a few proven tips.
The best option for salting the fish is definitely a 10% brine solution (1 part salt / 9 parts water). Bring the water to the boil and soak the salt in it, cool and pour over the salmon fillets. Refrigerate the fillets for at least 4 hours. Remove the fillets from the fridge and the brine and bring them to room temperature well in advance, at least half an hour before the salmon soak, and dry them slightly with a paper towel.
When lighting the fire, keep the fire burning until the wood is well lit. The tail of the salmon fillet should be placed pointing upwards at first so that it is a little further away from the fire. A suitable distance from the fire is about 20 to 30 centimetres. A good way to test for the right distance is to hold your hand between the fish and the flame for about 10 seconds before your palm starts to burn, at which point the distance is right.
Cooking takes between 45 min and 2 h, depending on the thickness of the fish. While the fish is blanching, baste it with seasoning. You can use lemon, juniper berries, citrus liqueur, lime juice, noble wine or even tar! A juniper branch or a long-handled silicone strainer is a good tool.
Mature salmon is soft and comes off the skin easily. Freshly prepared salmon is delicious on its own, but also with boiled potatoes or on bread as a snack.
