Swedish Barbecue and Grilling

Fish, dill and the long light evenings.

Charcoal Grilled Salmon Fillets

Salmon is fatty enough to survive a charcoal fire and delicate enough to be destroyed by it. The answer is skin-side down over moderate heat, and pulling it earlier than feels right.

12 min · serves 4

Scandinavian outdoor cooking leans on fish, dill, mustard and restraint. Salmon over gentle heat with the skin protecting the flesh is the archetype.

At a glance

Recipe	Method	Grill temp	Cook time	Pull at
Charcoal Grilled Salmon Fillets	Two-zone cooking	175 to 230°C (350 to 450°F)	12 min	50°C (125°F)

Techniques used

Two-zone cooking. Coals banked to one side: a searing zone and a gentle zone in one grill. The single most useful technique in charcoal cooking.

Cookers these suit

Kamado grills. Kettle grills. Portable grills.