Recipes for grilled salmon on the fire
Prepare salmon on the flame-grilled salmon board: This is pure nature. With a few simple steps and a subtle rub marinade, you can get even more flavour out of your fish. We reveal our three favourite rubs for flame-grilled salmon. Get ready for a culinary adventure and join us on a journey of taste to the north!
DISCOVER FLAME-GRILLED SALMON BOARD
What is a rub?
A rub is a dry seasoning mixture applied to meat, fish or vegetables before barbecuing to enhance their natural flavour. This is exactly what we do with the salmon, about an hour before grilling.
How do I apply the rub?
Simply mix the spices of your favourite rub in a small bowl, rub the flesh side of the salmon and leave to soak in for about an hour.
Now all you have to do is choose your favourite flavour combination and off you go. All ingredients are for about 1.2kg of salmon, which will serve 4-6 people.
Natural herb rub
- 1.2 kg salmon fillet with skin
- 1 tsp coarse salt
- ½ tsp pepper
- 1 tsp chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon brown sugar
Spicy chilli rub
- 1.2 kg salmon fillet with skin
- 1 tsp coarse salt
- ½ tsp chilli flakes or red peppercorns, coarsely ground
- 1 tsp sweet paprika powder
- 1 teaspoon sugar
Fresh lemon rub
- 1.2 kg salmon fillet with skin
- 1 tsp coarse salt
- ½ tsp lemon pepper
- 1 tbsp freshly grated lemon zest
- 1 teaspoon brown sugar
Aromatic grilled salmon in just a few steps
Soaking the board
Soak the board for at least 3 hours before each use.
Wash & Season
Wash the fish under clean running water, pat dry with kitchen paper and season to taste.
Greasing
Remove the wooden board from the water bath. Coat the board and the stainless steel holder with heat-resistant oil (e.g. sunflower or rapeseed oil) to prevent the fish from sticking.
Fixing
Place the fish with the skin side on the board, place the stainless steel holder on the fish and screw it onto the board so that the fish is firmly fixed and cannot slip.
Attach
Now for your fire bowl: Attach the firebowl mount to the rim and light the fire.
Positioning
When the fire is lit, insert the flame-grilled salmon board with the fixed fish in the fire bowl mount.
Cooking time
The absolute cooking time will vary depending on the size of the fish, the size of the fire and the wind conditions and will be between 30 and 60 minutes.
TIP!
You can control the temperature by changing the angle between the board and the flame. To cook the fish evenly and gently from both sides, simply place the board upside down in the mount.
