Preparations

Soak the cedar wood in the rum. Debone the salmon fillet. Crush the juniper berries with the salt in a mortar, add the freshly ground pepper (20 turns of the mill) and spread this mix over the salmon. Place half of the oregano sprigs on 1 cedar wood sheet and place the salmon on top. Cover the salmon with wafer-thin slices of lemon and the remaining oregano. Sprinkle with olive oil and cover with the second cedar wood sheet. Let set for 45 min. Switch on the OFYR cooker to ensure the cooking plate is hot when you start cooking. Place the salmon, covered in wood, on the hot OFYR cooking plate, skin down, for 25 min. Regularly flip the salmon horizontally. To ensure the cedar wood does not catch fire, regularly sprinkle or spray the wood with water. After 25 min., turn around on the other side and let it cook another 10 min. Turn vertically one more time and remove the upper cedar wood sheet, the oregano and the lemon slices. Serve one piece of salmon per person on a plate, sprinkled with a generous dash of olive oil.

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