Sébastien Monjoin

Sales & Culinary Support

“Salt the salmon the day before cooking and leave it uncovered in the refrigerator overnight. This helps firm the flesh, improves moisture retention, and enhances the final texture. For extra flavour, finish with fresh herbs, citrus zest, or a squeeze of lemon just before serving. "

Recipe by Sébastien Monjoin

Grilled Salmon

A simple yet elegant salmon preparation that highlights the fish’s natural flavour and texture. Cooked at high heat in the Invoq oven, the salmon develops crisp skin while remaining moist and tender inside. Ideal for restaurants, buffets, cafés, and professional kitchens seeking consistent, high-quality results.

Ingredients (approx. 4–6 portions)

1 salmon fillet Oil Salt

Preparation

1 Trim the salmon fillet and remove any remaining scales. 2 Cut the fillet into the desired portion sizes. 3 Lightly grease an Imperial tray with oil. 4 Place the salmon portions skin-side down on the tray. 5 Season lightly with salt. 6 Cook according to the steps below.

Cooking steps in Invoq oven

Preheat – 230°C – 1 minute

Insert product when alarm sounds

Combi – 230°C – 20% humidity – 100% fan – 8 minutes

(or until a core temperature of 54°C is reached)

Recommended Tray

Imperial® tray 20 mm

Serving

Serve immediately with the skin side facing upwards to showcase the crispy texture. Pair with seasonal vegetables, salads, or potatoes for a complete meal.

Sébastien Monjoin

Sales & Culinary Support

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