1 kg [2,2 lb] salmon sliced (about 250 g / 0,55 lb each)
2 tablespoons oil
1 teaspoon salt
2 tablespoons bread crumbs
sauce hollandaise or sauce tartar
 Brush the fish slices with oil. Sprinkle with salt and turn the fish in breadcrumbs.
 The grill grid must be very warm and carefully brushed clean before the fish is placed on it. Brown the fish slices quickly on the grill to get a pattern. Turn ñskestykkene so that it becomes a checkerboard pattern. Do the same on the other side. The cooking time is about 10-15 minutes depending on the thickness of the slices. When the backbone is removed easily, the fish is done.
 Arrange the salmon on warm plates and garnish with lemon and dill.
 Serve with boiled potatoes, sauce tartar or sauce hollandaise and cucumber salad.