Before starting the recipe, consider these tips for grilling salmon :
- Be careful with the cooking time. Naturally, the muscle fibers of fish and shellfish are less firm than those of meat, and, therefore, they break down more easily. For this reason, it is very easy to get lost and overcook salmon. The cooking time depends on the thickness of the loin and the type of recipe you make; Follow the recipe directions and, as always, practice is key.
- One lap is enough. To ensure that the meat is cooked evenly, we always recommend turning it as little as possible. Same with salmon. Also, this way it is more difficult for it to stick to the grill.
- Feed the fire. Don’t be afraid of the heat, it will help you brown the outside of the fish, to get that crunchy texture on the outside and tender on the inside. The finer the pieces, the stronger the fire should be.
And with that said, let’s go for the recipe!
Recipe for 10 people
10 minutes. (+1 hour rest)
10 – 12 min.
1 salmon fillet (1.5 Kg approx.)
15 g of coarse salt
1 tablespoon of fresh pepper mixed
1 bunch of fresh dill chopped
Applewood chips (optional for added flavor)
For the dressing:
Salt and pepper
Smoker box, in case you have a gas barbecue and want to smoke with the apple shavings.
- Combine the salt, sugar, pepper mixture, and dill in a bowl.
- Put the salmon fillet in a bowl (skin side underneath) and cover with the preparation. Line the bowl with food paper and let it sit in the fridge for at least 1 hour.
- Dip the apple shavings in water and let them soak while the samón rests in the fridge.
- Have vermouth while you wait.
- Turn on the barbecue and prepare it for indirect cooking.
- Drain the apple shavings and place them in your smoker box (on gas barbecues) or directly over the embers (on charcoal barbecues).
- Arrange the fillet coated with the spice mixture on the hottest part of the grill, and let it brown for 2 minutes.
- Move it to the least hot part of the grill, letting it cook for 10 minutes. The wood chips should be under the salmon at this time, so the apple smoke permeates the meat.
- After this time, flip the steak to grill on the other side for a few more minutes.
Important, the salmon must be pink in its center.
To accompany this salmon, we have chosen a Chantilly with dill that, with its sweet nuances, contrasts magnificently with the salty notes of the salmon.
- Chop the dill into small pieces and mix with the rest of the dressing ingredients.
- Whip the cream, with a mixer if necessary.
To accompany the dish you have several options, for example, a bed of mashed potatoes (as in the photo), edamame al dente beans, or roasted asparagus. Do not complicate yourself, less is more.