Gran Reid's Herb-Grilled Salmon

Salmon
Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa.
While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting.
Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets.
Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why.
For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.