• 2 sides of organic salmon, de-scaled and pin boned

  • 6 bulbs of fennel - sliced and green sprigs removed but kept

  • Chilli

  • Lemon juice

  • Twine

  • Salt


  • 1.

    Prepare the salmon.

  • 2.

    Sprinkle one side of salmon liberally with the fennel sprigs, chilli, salt and lemon juice.

  • 3.

    Place the second side of salmon on top, flesh to flesh.

  • 4.

    Tie with twine, along the fish.

  • 5.

    Cut the salmon into even-sized pieces, between the twine, as that's what's holding it together.

  • 6.

    Drizzle some oil over the salmon, and place on the barbeque.

  • 7.

    Roughly 10 minutes cooking time per inch of thickness.

  • 8.

    Richard cooked the salmon rare, however it can be cooked for longer to allow the salmon to cook the whole way through.

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