What's better than spending a bitterly cold Sunday evening by ther warm cosy fire? Well cooking by it at the same time of course!
The great thing about this way of cooking salmon (which I copied from River Cottage Gone Fishing) is that you get a smokey skin on the outside and then lovely smooth perfectly cook salmon on the inside.
Using an old roof slate (thoroughly cleaned of course) I skewered the whole side of salmon to hold it in place and then basted the salmon with a little melted butter and then placed it in front of the fire. Swapping which side of the fire the fish was on every 5 minutes or so meant that it was evenly cooked through.
Admittedly not everyone has an open fire, but if you do then you should definitely give it a go!