Make this Masala Salmon Over the Grill

June 2026

Reading time 1 Minute

Facebook

Grill guru Dean Edwards tells us how to make his delicious masala roast salmon

'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.'

Serves

Ingredients

1 tbsp garlic and ginger paste
1 tbsp tandoori masala
1/2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp sea salt
100g natural yoghurt
4 skinless salmon fillets
For the kachumber salad
1/4 cucumber, deseeded and diced
1/2 red onion, finely chopped
2 tomatoes, diced
1 tbsp chopped fresh coriander
1 green chilli, sliced
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon sea salt
Juice of 1/2 lime

Method

Set up your BBQ for direct cooking over the grill – you are looking for medium to hot coals.

Take a medium-sized bowl, then mix together the garlic and ginger, spices, salt and yoghurt. Add the salmon fillets and then turn gently until they are completely coated. Leave to marinate for 30 minutes before threading onto long flat skewers.

To make the kachumber salad, combine all of the ingredients in a bowl, then leave to stand for 10 minutes.

I like to use a rack to suspend the salmon skewers above the direct heat. This allows me to turn the salmon while it cooks to avoid too much caramelisation and sticking to the grill. The salmon will take eight to 10 minutes to cook and the target internal temperature for the salmon is 63C. Try to get your salmon close to the charcoal if you are looking to get some nice caramelisation.

Serve the salmon along with the refreshing kachumber salad.