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.
Florian (Flo) Zorn is 33 years old and a passionate amateur chef and barbecue enthusiast - and has been since he was a child. He loves to think outside the box and try out new dishes. Thanks to its versatility, the Monolith is often used for this. You can find out what happens on his channel@grill_n_cookon Instagram.
