Step 1

We use special brine salt for brining. Brining fish has several purposes: It helps to season the fish, which improves the taste. And because the excess moisture draws from the fish, the taste will become more intense. Finally, by partially breaking down muscle fibers, this ensures that the protein does not dry out.

Brine the salmon fillets generously with the salt on all sides. Except the skin. Return the salmon to the refrigerator for at least 2 hours. After 2 to 3 hours there will be some moisture under the fillets.

Step 2

Rinse the fillets thoroughly under the tap. Do not forget to pat the fillets dry with kitchen paper. After this you can sprinkle some dill over the fillets. Heat the BBQ up to 170 degrees direct heat, the coal can give off some flames. We put the fillets on a cedar wood board. By grilling directly, the wood will start to smoke which gives off its flavor to the salmon. If your cedar wood does not want to smoke, it is either too wet or your fire is not hot enough. In case of emergency, you can sprinkle some wood chips on the coals yourself.

Step 3

Place the salmon on the bbq for about 20 minutes. Make the dill sauce in the meantime. Pick and cut the dill. Heat the 150 ml cream, a tablespoon of lemon zest, the egg yolk and a tablespoon of butter on low heat in a pan and squeeze half a lemon. Mix into a creamy sauce and add the dill last.

Step 4

After about 20 minutes you can check the core temperature of the salmon. The salmon is medium-rare at about 50 degrees. Make sure you do not go above 50 degrees, otherwise there is a good chance that it will turn out too dry. Serve on a plate with a splash of your homemade dill sauce. Salmon pairs excellent with a dry white wine. Enjoy!