Cedar-wood grilled salmon

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Ingredients for 6 people

  • 1.2 kg salmon fillet
  • 1 cedar board for grilling
  • 2 stalks of lemongrass
  • 2 cm ginger
  • 2 cloves of garlic
  • 1 handful of cilantro
  • 4 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tbsp rice wine
  • 2 tbsp. oil
  • 2-3 radishes
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Prepreparation

Soak the cedar in cold water for at least 1 hour or better overnight. Clean the lemon grass and cut into fine rings. Peel the ginger and garlic and finely chop everything. Rinse the coriander leaves, shake them dry and chop. Mix the hoisin sauce with soy sauce, rice wine and oil. Add the coriander, garlic, ginger and lemongrass to it. Rinse off the salmon, pat it dry. Distribute the marinade on the salmon. Wash, clean and slice the radishes.

Preparation

Heat the grill. Put the dabbed wood on the hot rack and cover. It will start to smoke after 4-5 minutes. Place the marinated fish on the wood (skin side down), cover with radishes and grill with the lid closed for about 20 minutes. Good luck and bon appetit!

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Our NORDSEE tip

In addition to cedar wood, cherry, alder, apple, maple and white oak can be used. The board should be untreated and about 1.5 cm thick. For a really special taste, beer, wine or whiskey can be added to the water when soaking the wood.

And if you like grilled salmon with more flavor, add beer to the water when soaking. “Real men” like to loosen fish and meat from the grill with beer. Although it looks impressive, we don’t recommend it. Not only does it evaporate your precious beer, it also doesn’t help the taste. Instead, marinate the fish in beer, delicious herbs and spices before grilling. That will make the flavor more intense.