Grilled salmon

Let’s do red fish on a plank this time. We start as usual by preheating the oven. 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 your 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, 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.