Salmon does well with sweet as well as savoury — here Claire Tansey uses a bit of both.
Sugar & Spice Salmon
Prep 10 min | Total 25 min
1/4 cup pickling spice, preferably Club House brand
2 tbsp dry vermouth
1 tbsp brown sugar
1/2 tsp salt
1.25 to 1.5 kg whole side of salmon
1 lemon, sliced into rounds (optional)
POSITION oven rack in upper third of oven. Preheat to 450F. Line a baking sheet with foil.
SCOOP pickling spice into a blender. Grind, then measure 2 tbsp into a small bowl. Stir in vermouth, sugar and salt. Lay salmon skin-side down on foil. Slice into 8 portions, cutting through flesh but not through the skin. Rub spice mixture over salmon.
ROAST in upper third of oven until a knife tip inserted into thickest part of fish and held for 10 sec feels warm, 14 to 16 min. Insert 1 or 2 large, wide spatulas between skin and flesh, leaving skin on foil. Gently place salmon on a large platter. Garnish with lemon slices.
Serves 8
Courtesy Claire Tansey
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