Crispy barbecued salmon with cucumber yoghurt


  • 1.5 kg salmon
  • freshly chopped fennel tops or basil leaves
  • finely diced cucumber
  • chili and mint (or oregano) herbs
  • fat-free yogurt
  • lemon juice
  • virgin olive oil


  1. To guarantee that your fish doesn’t stick, brush the bars of the BBQ clean. Once you have completed this step, turn on the heat and get those coals glowing hot! If your BBQ is smaller in size, feel free to cut up your salmon into more manageable portions for an easier cooking process.
  2. Position the salmon skin side down on a plastic cutting board and, while using a sharp blade, cut it evenly on the fleshy side. The incisions should be about 1cm deep for best results.
  3. Generously grate the lemon zest and most of your chopped fennel tops or basil over the salmon, then firmly push these flavorings into each cut that you’ve made – stuff them in there for maximum flavor!
  4. Generously season the skin side of the fish with salt and pepper, rub all over lightly with olive oil so it is evenly coated. The seasoning will mostly remain on the skin as you cook – allowing for a flavorful finish.
  5. Once your Barbie is at the ideal temperature, delicately place the piece of salmon on its grates, with skin side facing downwards. The color of the fish will gradually transform from bottom to top in about four minutes and you’ll be rewarded with a stunningly golden brown hue when done!
  6. Using a roasting fork or spatula, carefully turn the salmon over and cook on the other side for an additional 2-3 minutes. As it cooks, delicately peel away the skin from the fish to set aside and crisp up on your grill.
  7. Wild salmon typically has lower fat levels, making it a drier fish and requiring brief cooking times. Breaking away from the traditional British mindset of overcooking their seafood, leaving wild salmon slightly undercooked can really bring out its flavors!
  8. For the best flavor and texture, make sure to cook your organic salmon thoroughly but not too much – otherwise it will dry out. Gently remove from the grill and place on an attractive platter or cutting board. Allow it to cool slightly before breaking into pieces like a poppadum would be broken up!
  9. Slice the cucumber in half lengthwise, discarding its seeds. Chop it into small pieces and toss them with the yoghurt in a bowl for even distribution. Enhance flavors by adding lemon juice, halves of chopped chili peppers, and either mint or oregano depending on your preference!
  10. Top off with a generous portion of extra virgin olive oil. To give it the perfect flavor, season to perfection using salt and pepper.
  11. Carefully break the salmon apart into four to six chunks with a fork and plate it. Give each serving an extra kick of flavor by topping them with cucumber yoghurt, chopped chili, remaining fennel tops or basil leaves. Then drizzle some robust olive oil over everything for an added dose of texture, make sure not to forget that incredible crispy skin!