Cooking with Klaus – Grilled salmon!

What do we need?

• One nice slice of salmon per person (150 grams, or more if you like a bigger one)
• 120 grams of potatoes per person
• Lettuce
• Tomatoes
• Cucumber
• Sea salt
• Ground white pepper
• Lemon juice
• Olive oil
• Aceto balsamico
• Sugar
• Aluminum foil


First peel the potatoes, cut them into pieces and put them in a pot with salt water. Boil the potatoes until they’re almost soft.

Meanwhile heat up your grill (low heat) and season the salmon with lemon juice and ground white pepper.

Slice the tomatoes and cucumber, add salt, ground white pepper, sugar, balsamico and a good sip of olive oil. Let the mix sit for about 10 to 15 minutes.

In the meantime prepare the lettuce; wash it and let it drip off.

Put the aluminium foil on your grill, pour some olive oil on it then add the salmon with the skin side down. Add some seal salt and then wrap the foil around the salmon (but don’t close it too tightly, because you will have to open it while grilling to turn the salmon).

Close the grill cover (make sure it’s still on low heat!)

After 5 to 6 minutes open the foil and take a long knife to get between the filet and the skin. It should come off the skin easily. Turn the filet and put it back on the skin again. Add some lemon juice and ground white pepper and close the foil again. Leave it in the closed grill for 2 to 3 more minutes.

Meanwhile put the lettuce into the tomato-cucumber-mix and toss everything to spread the marinade thoroughly.

Before taking the salmon off the grill put some sea salt on it. The salmon should be nicely cooked but still juicy. If so, you did it perfectly!

The potatoes should also be ready for serving by now.

Arrange everything nicely on a plate and serve some Sancere white wine with it.

There you have it: The perfect meal for a warm evening outside your house.

Hope you enjoy it as much as I did when doing that meal last time

See you next time!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at or via email at

Featured Image Photo Credit: © stockcreations /

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