This is a fantastic way to get a little variation in your BBQ line-up this summer. After you are completely and utterly over the usual steak and sausage offerings try this wee stunner. This is a great way to cook salmon and add a little smoky flavour too. Rolling the salmon in its skin protects the delicate flesh of the fish leaving it moist and full of flavour.
You will have to cut away quite a bit of the belly meat to get the skin to wrap completely around the fish, keep this for a little sashimi entrée. The belly meat, with its thick streaks of fat, is arguably the best part of the salmon for eating raw. Nice thin slices of salmon, a little soy sauce and wasabi – oishii