Salmon with herb crunch

500 g salmon fillet

30 g panko

30 g parmesan

50 g butter

1 sprig of rosemary

2-3 sprigs thyme

2 stalks of parsley

1 garlic clove

1-2 tbsp olive oil

1 tbsp pine nuts

pepper and salt

Fresh salmon fillet under a crispy herb crust

Place the butter in a bowl and allow to reach room temperature. Finely chop the herbs, crush the garlic, grate the Parmesan and mix with the butter.
Season to taste with salt and pepper.

Lightly toast the pine nuts and add to the butter mixture with the breadcrumbs. Stir in the olive oil.

While the mixture is infusing, set your Monolith to 180° C-200° C indirect heat.

Salt the salmon a little, cover with the crust and press down lightly.

Attention lifehack:
If your salmon still has a house side, brush it with a little mayo! I promise you, the salmon won't stick to the grill.

Now grill for 15-20 minutes. The fish should still be slightly glassy and juicy on the inside. A good indicator is leaking egg white or you can use a barbecue thermometer.


Have fun trying it out!