1. Mix all the marinade ingredients together. Spread over the fish and wrap tightly in cling film. Leave for at least 1–2 hours in the fridge, preferably overnight.
2. Pre-heat the grill to 150° C. Place the salmon on the soaked cedar plank on the barbecue over indirect heat, close the lid and smoke for one hour until its core temperature is 58° C.
3. Meanwhile, boil the potatoes and prep the salsa by mixing all the ingredients and setting aside until the fish is done.
4. Serve the fish with the dill salsa, boiled potatoes, a good squeeze of lemon juice and some salt and pepper.
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