Asado Salmon

What makes our salmon so special?

It starts with Faroe Islands salmon, known for its exceptional freshness, rich flavor, buttery texture, responsible aquaculture practices, and commitment to sustainability. Raised in the cold, pristine waters of the North Atlantic, it has a naturally high fat content, clean ocean flavor, and delicate texture that make it especially well-suited for live-fire cooking.

The preparation begins long before the salmon ever reaches the fire. About eight hours before cooking, each whole salmon loin is lightly cured, allowing the salt and seasonings to penetrate the fish and enhance its natural flavor gently. The loins are then marinated with fresh lemon slices and thyme, adding a delicate citrus aroma that complements, rather than overpowers.

Our Techniques

How We Cook It on the Grill

A parrilla grill is ideal for cooking salmon because it gives you complete control over the distance between the fish and the fire. Rather than cooking over roaring flames, the goal is to use gentle, consistent heat that allows the salmon to cook slowly while absorbing the subtle flavor of burning wood. This precise control creates a gentle, even cook while preserving the salmon's buttery texture and delicate flavor.

By carefully controlling the heat throughout the cooking process, the salmon develops its natural richness while taking on a subtle smoky flavor from the live fire. This slower approach helps the fish cook evenly and maintain its delicate, buttery texture. It's a slower approach to grilling, but one that highlights the quality of the ingredients.

Expanded Metal Grilling Method

Another technique we use to cook our salmon is the expanded metal grilling method, which allows for consistent, low-heat cooking over live fire.

Each salmon loin is secured skin-side down in one of our custom-made Urban Asado expanded metal grilling cages and placed over a low live fire. Rather than flipping the fish, we cook it unilaterally, on just one side, for about three hours.

This slow approach allows the heat to gradually travel through the salmon while the skin protects the delicate flesh. As it cooks, the salmon's natural fats slowly render from the skin. Every 15 minutes, our chefs carefully baste the fish with its own rendered fat, locking in moisture and creating a rich, silky texture.

Just before serving, the fire is raised to crisp the skin. The result is a tender, flaky fillet with crisp, flavorful skin and an interior that practically melts with every bite.

The Finishing Touches

This salmon is featured in our Faroe Island Salmon Almondine, where it's served with Yukon Gold potato mousseline, haricot verts, toasted almonds, melted tomatoes, and a citrus–shallot–thyme brown butter. The thoughtfully chosen accompaniments complement the salmon without overshadowing it, allowing the live-fire flavor and buttery texture to remain the star of the plate.

It's a slow process, but that's exactly the point. Every step is intentional, allowing the salmon's natural flavor and texture to shine.