Prep time Prep 30 mins
2 kg fresh wild salmon
8-10 garlic cloves
3 tbsp. honey
150 g salted butter
2 tbsp. Demerara sugar
Heat wood-fired oven for 3-4hours until it reaches a peak of 250degC allowing it to drop to approximately 180degC. Test temperatures with infra-red thermometer. Ask your fishmonger to cut the fish down its backbone retaining its skin and removing its bones.
Melt the butter in a frying pan and throw in 8-10 finely chopped medium-sized garlic cloves. Place three large table spoons of honey. Allow to melt and sizzle on a low flame. Place salmon on a plank of wood(skin side down). The wood must not be treated with any insecticide or varnish. The long side of a box of wine works well as does a plank of oak. Using a kitchen brush, apply the melted butter mixture on the fish and remaining exposed wood. Place in wood oven. After 10 minutes sprinkle sugar on the salmon covering it completely. Turn around at 15minutes and remove from oven after a further 15minutes.
Serve hot or at room temperature.