Grilled & smoked salmon fillet – classic recipe from the wooden board
Salmon with a twist: This fillet doesn't just land on the grill—it's slow-cooked on a wooden board and lightly smoked. Fennel seeds, orange, and fresh dill give the fish a delicate aroma and keep it wonderfully juicy. Perfect for a summer evening with guests or as a highlight of a barbecue for two—simple, aromatic, impressive.
Ingredients for 4 servings
Ingredients
1 tbsp fennel seeds
1 organic orange
1 small bunch of dill
1 salmon fillet with skin (approx. 800 g)
Sea salt
1 tbsp sugar
special tool
Grill with lid
1 wooden board (approx. 50 x 20 cm)
2 handfuls of smoking chips
Here’s how to prepare it:
Soak the wooden board in water overnight. Place the wood chips in a bowl of cold water for 30 minutes, then drain and let them dry.
Crush the fennel seeds in a mortar. Wash the orange with hot water and slice it, then halve the slices. Wash the dill, shake it dry, and remove the coarse stems.
Place the salmon skin-side down on the wooden board and sprinkle with sea salt, sugar, and fennel seeds. Arrange the dill and orange slices on top. Cover the salmon fillet with cling film and marinate in the refrigerator for about 1 hour.
Spread the drained smoking chips over the hot charcoal. Remove the salmon from the refrigerator and remove the foil. Place the salmon on the grill with the wooden board and close the lid. Grill and smoke for approximately 20 minutes, depending on the thickness of the fish fillet.
Potatoes or simply a baguette go well with it.
Tips
Those who love smoky flavors will be thrilled by the amazing taste experience offered by this juicy grilled salmon. Smoking effects can be easily achieved in all enclosed grills. Wood chips are available in various qualities and flavors (e.g., from old whiskey barrel wood) that blend well with the specific food being grilled.
Use an untreated wooden board (made of beech or cedar) to place the salmon fillet on. It should not be glued.
Not only the wood chips, but also the wooden board give the salmon a fine smoky aroma and prevent it from sticking to the grill grate
← vorheriger Post: Quiche Lorraine – A French classic with delicious bacon and Gruyère
The content of this article is from the book:
Rose Marie Donhauser
Enjoy the outdoors
€/D 19.95 / €/A 20.60 / sFr 34.90
ISBN 978-3-440-12588-5
Kosmos Publishing, Stuttgart
Whether it's a cozy brunch on the balcony, a picnic in the countryside, a barbecue, or a summer party with friends in the garden – there are plenty of opportunities to feast outdoors. Rose Marie Donhauser has compiled the perfect culinary companions for every occasion in her book "Draußen genießen" (Enjoying Outdoors).
