800-gram salmon fillet, skin on
olive oil, sea salt and ground pepper
4 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
2 quarters preserved lemon, flesh discarded and skin thinly sliced
2 tablespoons capers, roughly chopped
2 tablespoons chopped parsley
sea salt and ground pepper
Dressing: Whisk all the ingredients together in a bowl and season lightly.
Brush both sides of the salmon with oil and season the flesh side with salt and pepper.
Place skin side down on a hot, preheated barbecue and cook for 5 minutes or until the skin is crisp and the salmon will easily come away from the barbecue. Carefully turn over and cook for 1 minute. If you don’t want to turn the salmon over, just close the lid and let it finish cooking this way.
Transfer to a board and spoon over the dressing. Serve warm or at room temperature.