Summary

Ingredients

• 1 kg salmon fillet (s), with skin, deboned
• 4 tablespoon cane sugar, brown

For the marinade:

• 1 teaspoon black pepper, freshly ground
• 1 teaspoon, leveled sea salt
• 3 tablespoon soy sauce, dark
• 10 tablespoon olive oil
• 3 tablespoon lemon juice
• 2 cloves garlic, chopped
• 2 tablespoon sauce (teriyaki)
• 1 tablespoon chili sauce

Print Recipe Pin Recipe

Instructions

1. Mix the specified ingredients into a marinade and soak the salmon in it for at least 3 hours. I had put it in overnight, too, and it was also very good.
2. Soak an approx. 0.5 cm thick board made of untreated red cedar or beech in clear water for at least 4 hours. Take the fish out of the marinade, let it drain a little and place it skin side on the soaked board and sprinkle the sugar over it.
3. Place the board (plank) directly on the grill grate over the embers, put the lid on and do not open it for 15 minutes.
4. Tip: I`ve already made it with salmon trout fillet (10 min in the grill) - that was even better.