Experience the best
of grilled salmon
Experience the rich and smoky flavour of perfectly grilled salmon. The even thickness of the Frøya loins provides a balanced heat distribution, so you get a deliciously caramelised surface and a juicy core - perfect for any grilled meal.
Preparations
Preparation
To ensure even and perfect grilling, start by removing the Frøya pack from the fridge. Open the pack and gently wipe the fish with kitchen paper to remove excess moisture. Then let the fish rest at room temperature for 10-15 minutes before grilling. This contributes to a more even cooking. Finally, brush the fish with a little oil to prevent it from sticking to the grill.
Knife selection
Use your sharpest knife, preferably a sashimi knife or other sharp knife with a long blade. The long blade is important for cutting slices in one continuous movement.
Procedure
How to grill Frøya salmon perfectly
- Preparation: Preheat the grill to high heat and brush the grate with a little neutral oil to prevent the salmon from sticking.
- Grilling - first page: Place the loin directly on the grill grate. Grill for 2-3 minutes until it has a nice grill crust.
- Grilling - second side: Carefully turn the loin over and continue grilling for 2.5-3 minutes on the other side.
- Core temperature: Use a thermometer and grill until the salmon reaches a core temperature of 46°C.
- Rest time: Remove the salmon from the grill and let it rest for at least 3 minutes before serving to preserve its juiciness.