Flame salmon from the gas grill or also called fire salmon is an old Lapland method of preparation in which whole sides of salmon are cooked over an open fire and lightly smoked. To do this, the side of the salmon is clamped onto a wooden board with small wooden nails and placed upright and at a slight angle in front of the fire. The salmon is lightly grilled on the outside, gently cooked on the inside and given a delicate smoky flavour.
On the gas grill, this is a little more difficult due to the design. That’s why I decided to put the salmon on the wooden boards and only fire it from the underside. It is then smoked a little more and not grilled.
On the other hand, it is easier to season it beforehand without running the risk of the spices burning and tasting bitter.
Ingredients
1 salmon fillet per person
1/2 organic lemon per person
For the spice mixture
2 tbsp salt
1 tbsp brown sugar
2 tsp black pepper
1 tsp each
dill
Garlic powder
Coriander
Allspice
Mustard seeds
1/2 teaspoon each
Aniseed
Fennel
chilli flakes
You will also need cedar or beech boards. Cherry also works, but I would advise against using oak, as it has too strong a flavour of its own. A “flame salmon holder” is not needed with the gas grill and the method I described. If you want to cook the salmon on an open fire, it is necessary.
The wooden boards are soaked for at least 2 h before use, otherwise they burn too quickly.
Pat the fresh salmon fillets dry and place them skin side down on the board. Crush the spices together in a mortar and sprinkle on the salmon. Then I place organic lemon slices on the fillets.
Turn up the gas grill to the highest setting until it reaches around 250 °C. Now place the wooden boards on the grill and turn the grill down by about 1/3.
The cooking time of the salmon depends on the thickness of the fillet. I left the salmon on the grill for 12 min, the wood was just starting to slightly flicker.
Serve
You can serve the salmon on the wooden board, this looks very exciting for all the guests. It is important that you put something under the board, it is very burnt. It goes well with a salad and mashed potatoes or a Rhenish potato salad.
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Good luck with your cooking!
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