Salmon

Salmon is a versatile fish with a rich, buttery flavour and a firm, oily flesh that holds up exceptionally well to BBQ cooking. When cooked over fire, it develops a delicate smokiness that complements its natural sweetness. The skin crisps beautifully when placed skin-side down on a medium-high heat, helping to protect the flesh from direct flames and retain moisture. This makes it ideal for grilling or smoking, where you want tender, flaky results without drying out the fish. For best flavour, finish with fresh herbs such as dill or parsley, or a sharp, citrus-based dressing to cut through the richness. When selecting salmon, look for vibrant, firm flesh with a fresh, ocean scent. Wild-caught varieties tend to have a deeper flavour and more complex texture compared to farmed options, though both can be excellent if sourced responsibly. Avoid fillets that appear dull or have a strong fishy odour, as these are signs of ageing or poor handling. Whole fish can also be cooked on the BBQ for an impressive presentation and even cooking. Store salmon in the coldest part of your fridge and use it within two days of purchase for optimal freshness. If you need to keep it longer, freeze it tightly wrapped to prevent freezer burn. When thawing, do so slowly in the fridge rather than at room temperature to maintain texture and safety. Proper handling ensures your BBQ salmon delivers the clean, satisfying flavour that Smoke & Soil stands for.