Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 salmon fillet (s), with skin, á 200 g
- 2 sprigs rosemary, fresh
- 5 sprigs sage, fresh
- sea-salt
- olive oil
- 2 handfuls incense flour
Print Recipe
Pin Recipe Instructions
- Fill an empty biscuit tin with 2 handfuls of incense flour. Place the fresh rosemary and sage sprigs on top. Insert a small grate or piece of wire mesh so it rests about halfway up the tin. Pierce the tin lid 5-6 times with a screwdriver.
- Salt the salmon fillets and rub with olive oil. Place them skin-side down on the wire rack or mesh. Cover with the lid and place the tin on the stove or charcoal grill over medium heat. Cook for 8-10 min—smoke will rise through the lid holes.
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