Grilled salmon with spice crust

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   First I always prepare the spice crust. For this I roast the coriander seeds in a pan and let them cool down briefly. Then crush the coriander and peppercorns finely in a mortar and mix them with cinnamon, paprika, cloves and salt. Wash 1 bunch of dill and chop finely, except for something to garnish. Stir into the spice mixture

2. 2

   From the salmon fillet I remove the remaining bones (best done with tweezers or small pliers). Then I wash the fish and dab it dry. I rub the meat side with the spice mixture

3. 3

   I preheat the oven grill and push the fat pan in so that it gets nice and hot. Brush the potatoes vigorously under cold water. Cook in salted water covered with the rest of the dill for about 20 minutes.

4. 4

   Then I carefully take the hot fat pan out of the oven, brush it with oil and place the salmon with the skin side on it. The fish must now grill under the oven grill (lower shelf) for 10-13 minutes. If you do not have a grill: Fry the fish at 250°C on the middle shelf for 15-20 minutes.

5. 5

   I wash the lemons, quarter them and spread them around the fish about 5 minutes before the end of the grilling time

6. 6

   As a dip I mix yoghurt and sour cream and season with salt and pepper. Then I drain the potatoes, arrange everything and garnish with remaining dill. Serve with green salad

7. 7

   If the weather is fine, I pack fish (spice paste will be added later), boiled potatoes, dip and salad - and off we go to the beach on the Elbe. We grill the salmon on the board. Spit the potatoes on sticks and hold them briefly in the flames

Nutrition Facts

KCAL
690 kcal

CARBS
20 g

FATS
42 g

PROTEINS
54 g