Peruvian Spice Blend – 1/4 C Paprika – 1 1/2 T Cumin – 1 1/2 T Mustard Powder – 1 tbsp Sea salt – 1 T Fennel Seed or ground
For the Salmon – 4 C Warm Water – 1/2 C Kosher Sea Salt – 1 lb Salmon sliced into 6 filets – 1/2 lemon juiced – 1 tbsp Butter optional
Preheat the oven. In an electric kettle heat four cups of water. In a large bowl combine water and salt. Stir until salt is dissolved. Place salmon in the bowl for 15 minutes.
Make the Spice Blend: While the salmon is marinating combine all spices into a spice grinder. Pulse until the spices are ground. Transfer to an airtight container.
Remove the salmon from the brine and rinse. Place it on platter and cover with the spice blend. Place in the oven and bake for 25 minutes.