How to Cook Salmon on a Spit Rotisserie

This image shows a salmon being cooked in the Cyprus Spit Roaster.

 

Finally a recipe to cook the most amazing salmon of your dreams on a spit rotisserie! Garlic butter smothered salmon is enough to excite anyone! Now it’s time to take it a step further and add the incredible flavour of cooking over charcoal on a spit rotisserie. It’s possibly one of the most amazing, delicious ways to eat a juicy piece of salmon. 

 

What you’ll love most about this recipe is that you only need one rotisserie basket and a spit rotisserie to cook a full dinner! We are using the Flaming Coals Cyprus spit roaster on today's cook, simply for its extreme versatility which allows us to prepare all of the sides easily. 

 

Ingredients: 

  1. Lemon juice
  2. Olive oil
  3. Garlic 
  4. Dill
  5. Salmon Fillet 
  6. Greek Gyros Seasoning  

 

Step 1: marinade your salmon fillet in a bed of the juice of 1 lemon, the same amount of olive oil, garlic (to taste) and 1 tbsp of chopped dill. Cover the salmon and pop it in the fridge for an hour to allow all of those incredible flavours to penetrate. 

 

This image shows a marinated salmon on lemon juice and other spices.

 

Step 2: Remove the fillet from the container, and season using Flaming Coals Greek Gyros seasoning. Add a decent amount for extra flavour. Don’t worry, this rub is family friendly and a proven crowd favourite. 

 

This image shows a salmon being seasoned with Flaming coals Greek Gyros Seasoning

 

Step 3: Add a prelit chimney of lump charcoal to your spit rotisserie and then add your skewer with the loaded salmon basket above the coals. 

 

This image shows a Prelit chimney of lump charcoal added in Cyprus Spit Rotisserie

 

Step 4: Allow the spit rotisserie to do all the work for around 20 minutes, enough time for a beer or two!

 

This image shows melted butter ready to baste to salmon

 

Step 5:  Melt butter and baste the salmon while cooking. Be vigilant for flare ups. 

 

This image shows a salmon being basted with melted butter in a Spit Rotisserie

 

Step 6: Grill your favourite selection of veggies over the coals while the salmon finishes. 

 

Step 7: Remove the succulent salmon fillet from the spit rotisserie when the internal temperature reaches 110-125F / 45-50C. 

 

This image shows a delicious salmon removed from cyprus spit rotisseries

 

Step 8: Serve and enjoy 

 

This image shows a delicious salmon with grilled veggies- Served

 

Check our range of Spit Rotisseries Click Here

 

 

 

 

 

 

by: Michael Wilkie