How to Cook Salmon on a Spit Rotisserie

This image shows a salmon being cooked in the Cyprus Spit Roaster.
Finally, a recipe to cook the most amazing salmon of your dreams on a spit rotisserie! Garlic butter smothered salmon is enough to excite anyone! Now it’s time to take it a step further and add the incredible flavour of cooking over charcoal on a spit rotisserie. It’s possibly one of the most amazing, delicious ways to eat a juicy piece of salmon. 
What you’ll love most about this recipe is that you only need one rotisserie basket and a spit rotisserie to cook a full dinner! We are using the Flaming Coals Cyprus spit roaster on today's cook, simply for its extreme versatility which allows us to prepare all of the sides easily. 


1.) Lemon juice
2.) Olive oil
3.) Garlic
4.) Dill
5.) Salmon Fillet
6.) Greek Gyros Seasoning

Step 1: Marinade your salmon fillet in a bed of the juice of 1 lemon, the same amount of olive oil, garlic (to taste) and 1 tbsp of chopped dill. Cover the salmon and pop it in the fridge for an hour to allow all of those incredible flavours to penetrate. 

This image shows a marinated salmon on lemon juice and other spices.

Step 2: Remove the fillet from the container, and season using Flaming Coals Greek Gyros seasoning. Add a decent amount for extra flavour. Don’t worry, this rub is family-friendly and a proven crowd favourite. 

This image shows a salmon being seasoned with Flaming coals Greek Gyros Seasoning

Step 3: Add a prelit chimney of lump charcoal to your spit rotisserie and then add your skewer with the loaded salmon basket above the coals.

Step 4: Allow the spit rotisserie to do all the work for around 20 minutes, enough time for a beer or two!

This image shows melted butter ready to baste to salmon

Step 5:  Melt butter and baste the salmon while cooking. Be vigilant for flare ups. 

This image shows a salmon being basted with melted butter in a Spit Rotisserie

Step 6: Grill your favourite selection of veggies over the coals while the salmon finishes. 

Step 7: Remove the succulent salmon fillet from the spit rotisserie when the internal temperature reaches 110-125F / 45-50C. 

This image shows a delicious salmon removed from cyprus spit rotisseries

Step 8: Serve and enjoy  

This image shows a delicious salmon with grilled veggies- Served

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