Print Recipe CLAY-BAKED KING SALMON
THIS ANCIENT COOKING method was imagined centuries ago and can be found in numerous cultures. Tightly wrapped in the fragrant fig leaf and encased within the clay, the salmon literally drinks up the seasoning, in this case the lemony sumac and piquant piment d’Espelette. As the heating vessel hardens, the fish cooks slowly and consistently, producing tender, luscious flesh. Every year during fig season (usually between July and October), when Alaskan wild king salmon makes its way to our kitchen, we offer this wonderful preparation as a special. Several years ago, I was invited to cook for a birthday bash on Lake Tahoe, and I decided to bake a whole fish in a similar fashion. The combination of flavors was a hit!