Cooking Salmon on a Spit Rotisserie

 

Finally, a rotisserie recipe for the most delicious salmon you've ever had! Anyone would be excited to eat salmon covered in garlic butter! It's time to go one step further and add the delicious flavour of cooking over charcoal on a rotisserie spit. It's possibly among the most fantastic, delicious ways to enjoy a fresh fillet of salmon.

The best part about this dish is that all you need is a spit rotisserie and one rotisserie basket to prepare a complete dinner! Because of its extreme versatility and easy preparation, the Flaming Coals Cyprus spit roaster is what we're using for today's dinner.

 

Ingredients: 

1. Lemon juice
2. Olive oil
3. Garlic 
4. Dill
5. Salmon Fillet 
6. Greek Gyros Seasoning  

Step 1. Your salmon fillet should be marinated in a mixture of 1 lemon's juice, the same amount of olive oil, garlic (to taste), and 1 tbsp. chopped dill. To allow the amazing flavours to penetrate the salmon, cover it and place it in the fridge for an hour.

 

 

Step 2: Flaming Coals Greek Gyros seasoning is used to season the fillet after removing it from the container. For extra flavour, add a decent amount. Do not worry; this rub is crowd-pleasing and family-friendly.

 

 

Step 3: To your spit rotisserie, put a prelit chimney of lump charcoal, and then place the skewer with the loaded salmon basket over the coals.

 

 

Step 4: For about 20 minutes, let the spit rotisserie handle everything while you enjoy a beer or two!

 

 

Step 5: Salmon should be basted with melted butter as it cooks. Keep an eye out for flare-ups.

 

 

Step 6: As the fish cooks, grill your favourite selection of vegetables over the coals.

Step 7: When the salmon fillet's internal temperature hits 110-125F/45-50C, remove it from the rotisserie spit.

 

 

Step 8: Serve and enjoy 

 

 

Check our range of Spit Rotisseries

 

 

 

 

by: Michael Wilkie