Cooking time: 10 min – Preparation time: 5 min – Serves: 4
Ingredients:
4 salmon fillets, skin on
4 tbsp soy sauce
Fleur de sel
Equipment:
Kokko Kamado L or XL
Heat deflector for indirect cooking: Lava stone or Ceramic baking stone
Stainless steel fish spatula, thinner and longer to gently lift your fish from the barbecue
Preparation:
1. Preheat your Kokko to medium heat.
2. Season the salmon fillets with salt on the flesh side and place them on your lava stone for about 5 minutes, until the edges turn slightly white.
3. Drizzle with soy sauce and flip immediately to cook for 2 more minutes. Gently remove them from the stone and deglaze right away with a little water to collect the juices and create a flavorful sauce.
4. Serve the fillets immediately with the sauce.
Tip: Enjoy this dish with rice and seasonal vegetables!
