Summary

Ingredients

• 1 kg salmon fillet (s) with skin
• salt and pepper

For the marinade:

• 1 tablespoon Dijon mustard, grainier
• 1 tablespoon honey
• 0.5 teaspoon ½ garlic powder, possibly
• 0.5 teaspoon ½ paprika powder
• 2 sprigs dill, plucked, possibly
• 1 teaspoon sea salt
• 1 lime (s), untreated, the zest and juice it
• 100 ml rapeseed oil
• possibly lime (s), halved slices

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Instructions

1. For the marinade, mix all the ingredients in a small bowl with the whisk and let it steep for a few minutes.
2. Wash the salmon side with skin, pat dry and portion into portions (cut down to the skin, but do not cut into the skin!). Then season with salt and pepper.
3. Prepare the grill for indirect grilling (2 zones). Place the smoking board directly on the grill at approx. 180 - 200 ° C (above the charcoal) until it really smokes and crackles. Then slide the board into the indirect zone (without coal) and put the salmon on top.
4. Then apply the marinade. It is best to also put some of the marinade into the incisions. If you like, you can also put halved lime slices into the incisions, this makes the whole thing a little fruity.
5. Close the lid and grill for about 15-20 minutes, until the salmon has a core temperature of 62 ° C. Open the lid as little as possible. If you have a wireless thermo, you don`t need to open the lid at all. With a pocket thermo, I would measure the thickest point for the first time after about 10 - 12 minutes. Or when egg white oozes out on the sides.
6. The salmon can then be easily removed from the skin with a spatula. This goes very well with lamb`s lettuce with a honey mustard dressing and rosemary potatoes.