Grilled salmon

Let’s make red fish on a plank this time.

We start as usual by preheating the grill. For fish, the temperature should be 125°C. And we make plank fish without diffuser plates because the plank itself serves as the diffuser. Place the grill rack over the charcoal and then place the plank with the fish on top of the rack.

Take the fish, place it on the table, and remove the bones (tweezers are a great help here).

Secondly, if you want the fish to have a nice shape, then remove the edges of the belly (which you can also cook off later on the grill or put on a sandwich).

Thirdly, place the fish on the plank. The plank in question is available in our online store. The cedar plank is reusable (about 4-5 cooking times) and a good serving tray.

Fourthly, let’s start seasoning. Add a little cooking oil onto the fish (to fix the seasoning) and rub it evenly. Sprinkle a light layer of brown sugar on top, then pepper according to your taste, and finally salt. Let the fish sit for 5-10 minutes to allow the flavors to blend.

Fifthly, once the grill has reached its temperature, insert a Meatspotter probe into the fish and place the fish with the plank on top. The temperature we’re aiming for and where the fish is safe to eat is 60°C. Since red fish is like beef tenderloin, which is safe to eat at a lower temperature, even medium-rare, it all depends on how cooked you want the fish. We eat it at 46-49°C, but we emphasize again that the safe cooking temperature is 60°C.

Sixthly, once the desired temperature is reached, remove the plank from the grill and serve.

Grilling season is coming, equip yourself with the right recipes and equipment, all available in our store.