Crispy salmon with rosemary

Dab the salmon fillet dry with kitchen paper and sprinkle the side without skin with salt and (freshly ground) pepper. Cut the garlic into wafer-thin slices. Cut small notches on the skin side and put the garlic slices and rosemary tarts. Brush the salmon thinly on both sides with oil. Keep the salmon covered in the refrigerator, but allow the fish to come to room temperature on time.

Place the salmon fillet on the skin side on a greased grid and grill for 3-4 minutes over hot fire. Turn the salmon fillet carefully with a spatula and roast the other side for another 1-2 minutes until the salmon turns golden brown, but just undercooked (the core of the fish meat may remain glassy).