- 2400 g supremes of wild Alaska salmon
- 4 kilo Ibizan salt
- 1/2 kilo dark Muscovado sugar
- 4 tablespoon grated lemon zest
- 40 g basil leaves
- 40 g dill leaves
Marinate the wild salmon in a cylindrical shape in the spices, salt and sugar for three hours.
Clean and serve at room temperature.