• 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


  • Prepare the salmon.
  • Sprinkle one side of salmon liberally with the fennel sprigs, chilli, salt and lemon juice.
  • Place the second side of salmon on top, flesh to flesh.
  • Tie with twine, along the fish.
  • Cut the salmon into even-sized pieces, between the twine, as that’s what’s holding it together.
  • Drizzle some oil over the salmon, and place on the barbeque.
  • Roughly 10 minutes cooking time per inch of thickness.
  • Richard cooked the salmon rare, however it can be cooked for longer to allow the salmon to cook the whole way through.