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Broiled salmon

  • Salmon fillet
  • Salt
  • Lemon juice
  • 1 dl of honey
  • 80 g of butter

Take out the salmon fillet and let sit in room temperature well before cooking. Make a few cross cuts on the fish and season the fillet with salt. Let season for about 1–2 hours.

Place the broiling board on the edge of the Tundra Grill in an upright position with the tail of the fillet pointing up. 20–30 centimeters is a suitable distance from the fire. You can establish the correct distance by holding your hand between the fish and the flames – you have found a good distance when you can hold your hand in place for about 10 seconds before it starts to burn. If necessary, install the Tundra Grill windshield to protect the fire.

Handle the board carefully as the fish cooks and turn board from time to time so that the tail of the fish points down. In windy weather, outdoor broiling requires protection to ensure that the mild heat needed for broiling does not disappear with the wind. Brush the butter-honey-lemon sauce on the fish every half hour. Broiled salmon is ready when  the skin comes off easily.


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