Everyone has heard of cedar-planked salmon, but loimulohi, a traditional Finnish technique, takes the popular grilling method to a whole new level. The smoke and subtle heat of a glowing alder fire, combined with a woodsy honey-juniper glaze, slowly crisps the surface of the salmon, while keeping the fatty interior moist and flavorful.
1 �large salmon fillet, skin on
1 �tsp., plus 1 Tbsp., kosher salt
1 Tbsp. honey
1 cup water
10–12 juniper berries
- About 30 minutes before cooking, sprinkle 1 tsp. kosher salt over the flesh side of the salmon. Dissolve 1 Tbsp. kosher salt and the honey in 1 cup of water. Add the…
