Alternatively you could roast the salmon, either in the oven or on a barbecue; this will give a much richer flavour. Stuff the cavity of the fish with lemon and herbs and wrap tightly in foil. Bake for 20 minutes at 180˚C/gas mark 4. To check that it’s cooked, pierce the deepest part of the fish for 10 seconds then lay the skewer on the back of your hand – it should be warm to the touch.
Galton Blackiston’s Salt-baked salmon is cooked in a salt crust to retain the moisture of the fish.
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