In questa preparazione il ramo di abete svolge diversi compiti: protegge ulteriormente il salmone dal rischio di attaccarsi alla griglia, grazie al calore sprigiona il suo aroma naturale sul pesce e rende il salmone alla fiamma davvero scenografico. Si comincia!
Flame-grilled salmon
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portions
FOR 4 SERVINGS
preparation time
10 Minutes
cooking/baking time
30 Minutes
The pine branch has several roles in this preparation: it additionally protects the salmon from sticking to the grill, releases its natural aroma to the fish through the heat, and makes the flame-grilled salmon look really good. Showtime!
Ingredients
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1 whole side of salmon with skin (2–3 cm thick and about 800 g), ready to cook, boneless
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1–2 tbsp rapeseed oil
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Noble paprika seasoning mix
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1 pine branch (25–30 cm long)
preparation
- Hang the grill grate (about 20 cm above the flames) and preheat.
Meanwhile, thoroughly pat the salmon dry all around, rub thinly with rapeseed oil, and sprinkle with the paprika seasoning mix.
Then place it skin-side down on the cedar wood plank, lay the pine branch on the salmon, and secure the salmon to the wood plank with stainless steel wire.
Hang the grill grate higher (about 30 cm above the flames), place the flame-grilled salmon with the pine branch side down on the grate, and cook for 10–15 minutes.
Then turn it over and finish cooking on the plank side for another 15–20 minutes (internal temperature 58–64 °C).
(Grill over indirect medium to high heat at 200–220 °C for 8–10 minutes, then turn and finish grilling on the plank side for 8–10 minutes.)
TIP: You can prepare various fatty fish this way, such as char fillet, trout and salmon trout fillet, whitefish, and grayling. It’s important that the fillets are at least 2 cm thick so they don’t overcook and dry out too quickly when cooked over fire.
Recipe note
Manuel Weyer, Draussen zusammen am Feuer, 978-3-7589-0248-2, Gräfe und Unzer Verlag in the HarperCollins Germany publishing group
