Tobie Puttock’s smoky BBQ salmon
Smoky BBQ salmon with Paprika and Cumin
4 X 160g fillets of salmon or a whole piece, skin on
2-tablespoon hot smoked paprika
1-tablespoon ground cumin
2-tablespoon extra virgin olive oil
Pre-heat the BBQ or grill to high.
Combine the paprika, cumin and the olive oil and stir to a paste.
Brush or rub the marinade all over the salmon fillets.
Place the salmon onto the pre-heated grill skin side down and cook for 4 minutes, flip using a large spatula and continue cooking for 3 minutes (depending on the thickness).
Remove and allow to rest for a couple of minutes before serving.
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