Step 1

Remove the bone from the cutlet to make two fillets. Starting from the top (the dorsal side), cut the flesh along the spinal bone, towards the belly. Using tweezers, remove the small bones embedded in the flesh which are on the both sides of the spinal bone (Note 2).

Step 2

Salt the fish fillets on both sides and leave them for 10-15 minutes. This will extract moisture from the fish to reduce the fishy smell as well as to allow the marinade to penetrate better.

Step 3

Mix the marinade ingredients well in a zip lock plastic back which is large enough to place the salmon fillets.

Step 4

With a kitchen paper, wipe the moisture from the fillets and place the fillets into a zip lock bag with the marinade. Shake the bag to ensure that the marinade coats all sides of the fillets. Seal the bag, removing as much air as possible. Leave it in the fridge at least overnight, and up to 2 nights.

Step 5

Remove the fillets from the bag (discard the marinade) and place them under the oven grill (broiler). Remember to place the fillets on the shelf 2nd closest to the heat. Alternatively, place the fillets on the BBQ or in a grill pan over medium heat. Cook for 2-3 minutes until the surface starts burning (Note 3).

Step 6

Turn the fillets over and cook for a further 2-3 minutes. Remove the fillets from the grill and place them on the serving plate.

Step 7

While the fillets are cooking, mix the garnish ingredients together in a bowl and leave until required.

Step 8

Place the garnish next to the fillets on the plate (if using) and serve immediately.