Well-grilled salmon filets should be tasty and succulent, so we asked an expert chef for tips, who favors one seasoning ...

a classic lemon and black pepper rub would work brilliantly with a simple green salad. Alternatively, you could experiment with more fiery seasoning if you’re planning on serving your salmon on ...

While liquid ranch is typically reserved for salads and dipping vegetables, the powdered version can produce a ...

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...

Place the salmon on top of the spice mix and rub the mix evenly all over. Store in the fridge to marinate for 30 minutes. Get the barbecue hot plate up to a high heat, lightly grease with oil then ...

Rub a handful of the mixture on both sides ... and allow to cure for 36 hours. Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices, or leave ...

Marinate for the right amount of time – two hours for salmon but 24 hours for beef ... and pour over two thirds of the marinade, and rub in. Cover with cling-film and marinate overnight ...