Salmon's versatility is what makes it such a winner; on the BBQ, under the grill or oven-roasted it always emerges brilliantly, delivering much style for minimum fuss.
It also goes with everything: a little sauce or a simple glaze/marinade transforms salmon to something very special without your having to raid the piggy bank or chef's library.
On the BBQ/Grill
Always start skin side down, and brush with olive oil to stop the fillet sticking. Cook for 5 mins a side and the fish should stay pink in the middle.
8-10 minutes at 180 degrees (for a 2cm thick fillet) and the salmon should be opaque and the flesh firm. A quick brush with olive oil & lemon and salt & pepper adds a little lift and extra flavour. Give the fattest part of the fillet or portion a gentle squeeze and it should give slightly. If it's still jelly-like, put it back into/onto the heat for another few minutes.
Pre glaze the fillet (or portions) with chilli, soy and fresh ginger, wrap in oven foil and bake for 10-12 minutes at 180 degrees. You can also wrap the fillet in foil on a BBQ and cook for 10 minutes max on a hot grill (there's no need to turn it).
And on the side?
Try Perla potatoes as a salad with honey mustard dressing or an asparagus-with-hollandaise pairing. For something slightly different, try an avocado salsa with red onions, garlic and a sprinkle of Tabasco.
How to tell if salmon is cooked through
Love salmon but just never sure when it's cooked properly? Slide a cake tester into the salmon and touch to your lower lip. If it feels hot, the salmon is probably done, if cool or only just warm then it will need more time.