adapted from a recipe by Virginia Willis
2 c coarse Kosher salt
3-6 cinnamon sticks, broken into 1" pieces
1-2 T whole fennel seeds
1 T black peppercorns
4 6 oz salmon fillets
Heat the oven to 375 degrees. Combine the salt, cinnamon, fennel, and peppercorns in a medium bowl. Spread spice mixture evenly over the bottom of a heavy-duty or enamelware baking dish. Place the salmon, skin side down, one inch apart on spice mixture. Cover salmon with parchment paper, cover dish with aluminum foil to seal. Bake until desired doneness. Remove salmon from oven, allow to rest 3 minutes. Remove the foil and parchment paper. Using a spatula, remove fillets, leaving skin behind, serve immediately.
[try adding whole cloves, or whole juniper berries. also try sprinkling some of the spice mixture over the top of the filets before baking]
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