For roasted salmon, first prepare the fillets on the skin side well with olive oil and with plenty of salt. The inside is prepared with pepper and a little salt.
On a grill grid, reassemble the fish, stuffing it with lots of dill and densely with lemon slices. The assembled fish should now marinate for 1 hour resting. This can easily take place in the tube.
After that, the tube is set to 200 degrees hot air. After about 50 minutes, the skin should be blistering and that is the sign that the salmon is ready and can be carved. The fish is carved again, and the dill and lemon slices are discarded.
Portions are cut from the fillets and the plates are arranged with the garnishes. The dipping sauce is optional with the roasted salmon in addition to lemon halves.
Preparation Tip:
The two fillets should be cut from a salmon and tail pieces, with well-scaled skin. Per serving I calculate with 250-300 g salmon. This means that 2x1 kg is enough for about 6-8 servings.
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