How to Cook Salmon on a Spit Rotisserie
At last, a recipe for rotisserie-spit cooking of the most amazing salmon of your dreams! Anyone would be excited to eat salmon with garlic butter on it! It’s time to go one step further and incorporate the mouthwatering flavour of rotisserie cooking over charcoal. It might be one of the most incredible, mouthwatering ways to enjoy a juicy 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 great adaptability and ease of preparation, the Flaming Coals Cyprus spit roaster is what we’re using for today’s dinner.
Ingredients:
- Lemon juice
- Olive oil
- Garlic
- Dill
- Salmon Fillet
- Greek Gyros Seasoning
Your salmon fillet should be marinated in 1 tablespoon of minced dill, 1 lemon juice, the same quantity of olive oil, and garlic (to taste). To allow all of those amazing flavours to permeate, cover the salmon and place it in the refrigerator for an hour.
Step 2: Add the Flaming Coals Greek Gyros seasoning to season the fillet after removing it from the container. To add more flavour and taste, add a fair quantity. Do not worry; this rub is crowd-pleasing and family-friendly.
Step 3: Put a prelit chimney of lump charcoal to your spit rotisserie. Afterwrads, add the skewer with the loaded salmon basket above the coals.
Step 4: Leave the spit rotisserie to do all the job for roughly 20 minutes, enough time for a beer or two!
Step 5: Once you have melted the butter, proceed to baste the salmon while cooking. Be careful about flare-ups.
Step 6: As the salmon cooks, grill your favourite selection of vegetables. Cook it 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 your Salmon!
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Salmon on a Spit Rotisserie
by: Michael Wilkie