Smoky Outdoor Salmon

• 12 1/2-pound salmon fillets, skin intact
• 1/4 cup fennel seeds
• 1/4 cup coriander seeds
• 1/4 cup white (or any color) peppercorns
• 10 whole cloves

1. Grind all the ingredients, except the fish, in a spice grinder or mortar and pestle and rub the mixture onto the nonskin surface of the fillets.
2. Water-smoke for an hour.

salmon, fennel seeds, coriander seeds, white, cloves

Taken from cooking.nytimes.com/recipes/5644 (may not work)