Wash the salmon side thoroughly under water. Check for bones and scales and remove them.
Pat the side of the salmon dry with a paper towel.
Generously rub coastal crust or Nordic fish into the flesh side of the salmon. You don't have to marinate the skin. Seaside crust contains some sugar, which causes the dry marinade to caramelize on the grill and form a very crispy and tasty crust. Nordic Fish does not contain any sugar and is therefore particularly suitable for a “low-carb” diet. There is no crust formation here, but the salmon is also tender and aromatic.
Let the salmon rest, covered, in the refrigerator for 20 minutes. The marinade removes some of the moisture from the meat, which will ensure a delicious crust if you use coastal crust, but also firm meat.
Oil the wooden plank with a few drops of olive oil and warm it on the grill.
Place the salmon skin side down on the oiled side of the wooden plank.
Now place the plank and salmon on the side of the grill that does not produce direct heat. With a gas grill, you leave the burner off on this side. For owners of a grill with a temperature display: The temperature should be around 160 C°. If you have a charcoal grill without a thermometer, move the charcoal to the right side and place the salmon plank on the left.
It's best to insert a grill thermometer into the center of the salmon when you feel like it's ready. The release of protein from the meat serves as an alternative indicator for the cooking of salmon.
As soon as the salmon has reached a core temperature of 57°C, it is grilled medium and can be eaten. If you want it a little more well-done, you should wait until the salmon has reached a core temperature of around 60°C.
Just before you take the salmon off the grill, garnish it with a few squeezes of lemon and, if you want, some herbs, such as dill, parsley or chives.
Notes and Notes
Tip: Suitable side dishes include tomato lamb's lettuce or grilled asparagus with ham.
