We’ve been using the Gaggenau oven setting “Grilling with hot air” to cook fish lately and it works so well. We crank the temperature up to 200C and it cooks the fish hot and fast to get the tops really crispy.
Any time we cook salmon, we always rub with olive oil and season really well.
The mustard and dill sauce is a classic – so easy to make – just blitz the following:
3 tbsp Dijon mustard
2 tbsp extra virgin olive oil
1 tbsp acacia honey
1 tbsp apple cider vinegar (we love Willy’s!)
a handful of fresh dill
Salt and pepper
We served this with apple and Cavolo Nero salad – recipe here.