Wonderfully juicy grilled salmon à la grillart!
What you need
- A must – the grillart salt block😉
Ingredients for 2 people
- 2 salmon fillets
- 1 lemon
- Pepper, optionally fish seasoning
Preparation
Preheat the grill and place the salt block in the indirect heat zone while heating up. The salt block must heat up very slowly, otherwise there is a risk that it will crack.
Remove any remaining bones from the salmon if necessary. Then wash the fillet and pat it dry. Slice the lemon and then cut the slices in half.
Make small slits in the salmon and insert the lemon half-slices. Season with spices to taste.
Once the salt block is properly hot, you can place the fillet on the stone and grill it over direct heat for approx. 15-20 minutes. The fish should not exceed an internal temperature of 55°C. At the latest, when the protein starts to ooze out of the salmon, it is time for it to leave the grill.
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