“This Recipe by Derek the Chef heroes New Zealand Salmon “


Chargrilled Spice Salmon


4 x Salmon Steaks or fillets (Pin Boned) Skin on Slashed 2-3 times

1 x Tbsp Cocavo Chilli & Lime (melted)

¼ cup pineapple juice

2 x Tbsp freshly squeezed Lemon juice

2 x Tbsp Soft Brown sugar

2 x Tsp Chilli Powder

¾ Tsp Ground Cumin

½ Tsp Cocavo Nori Seaweed Salt (ground)

1 x Tsp Cocavo Garlic Peppercorns (ground)

¼ Tsp Ground cinnamon

1 x carrot cut into ribbons, (use Potato peeler)

1 x Lebanese Cucumber cut into ribbons, (use Potato peeler)

Capers (well washed to garnish)

Lemon Cut in ½ and Grilled to Garnish



  1. Combine Pineapple Juice, Lemon Juice, and Salmon in a zip lock or plastic bag seal and Marinate in the fridge for up to an hour turning occasionally.
  2. Combine the sugar, chilli powder, cumin, Nori Seaweed Salt, cinnamon, Garlic Peppercorns together.
  3. Remove the salmon from the fridge, Drain and discard the marinade.
  4. Brush each fillet with melted Cocavo Chilli & Lime then rub with the dry spice mixture.
  5. Preheat the grill and cook for 2-3 minutes each side. Note if leaving the skin, season with salt, then on hold down on the grill with a spatula for 1 minute or two to crisp the skin.
  6. Serve over the ribbon salad with Capers and lemon slices to garnish.

 Chefs tipA final grind of Cocavo Lemon Pepper Salt will add more flavour.