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1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on

Brine:

1/2 cup brown sugar

1/4 cup kosher salt

2 quarts water

1 cup anise flavored liqueur

2 tablespoons extra virgin olive oil

2 tablespoons wild fennel pollen or ground fennel seed

1 tablespoon kosher salt

1/2 tablespoon fresh ground black pepper

2 large Alder or Cedar planks