Cedar plank smoked salmon

In a non-reactive container large enough to accommodate the salmon comfortably, mix the water, sugar and sea salt until completely dissolved.

Add the smooth orange juice, crushed garlic, 3 bay leaves and onions (blended into a purée) to the solution and mix together.

Add the 1 whole salmon fillet and make sure all the flesh is exposed to the liquid and completely submerged for at least 24 hours in a refrigerator. For a more pronounced flavour leave for up to 36 hours.

Once cured, remove the salmon from the brine solution. Pat dry with a paper towel and leave to dry out in the refrigerator for 12 hours or more. The skin should feel tacky and slighty sticky to the touch. This will allow the smoke to adhere to it.

On a sturdy plank of non-treated wood, nail the salmon at all the touch and anchor points, bearing in mind it will shrink slightly during the cooking process. Also leave enough room at the bottom of the plank for it to be buried securely.

Over a bed of charcoal, set up a wood fire one foot and a half away from where the plank is intended to be.

Bury the bottom of the plank so it stays upright with the salmon nailed to it.

Allow the salmon to cook all the way through. It is done once the flesh has released white albumin (protein) and is flaky and lighter in colour than the deep orange you started with.