'Salmon is the perfect fish to stand up to these delicious masala flavours. Once cooked over the flames of your barbecue, the outside of the salmon fillet will start to crisp up, while the centre will stay beautiful and moist. I like to cook these fillets suspended on a rack, as you can control the caramelisation without them sticking to the grill. However, feel free to cook them direct on the bars; just don't mess about with them too much - they will turn when they're ready to turn.'