Instructions

1. 1

   To make the chipotle mayonnaise put 4tbsp mayonnaise, 4tbsp greek yogurt, 1tbsp chipotle paste, 1tbsp lime juice and 2 crushed garlic cloves in a bowl, then whisk together and set aside.

   
   

2. 2

   Brush 4 salmon fillets all over with olive oil and season. Then brush the barbecue grates with oil as well to help stop the fish sticking.

   
   

3. 3

   Place the fillets on the grill skinless side down to start with. Leave to cook for 4 mins then carefully flip and cook for another 3-4 mins until coloured all the way through and the skin is nice and crispy.

   
   

4. 4

   Use a spatula to lift the fish off the grill. Remove the skin if you like (but we love the extra smokiness) and serve on crusty rolls with baby spinach and a generous dollop of the chipotle mayo.

   
   

Ingredients

• 4 salmon fillets
• 4 tbsp mayonnaise, for the chipotle mayo
• 4 tbsp greek yoghurt, for the chipotle mayo
• 1 tbsp chipotle paste, for the chipotle mayo
• 1 tbsp lime, juice, for the chipotle mayo
• 2 cloves garlic, for the chipotle mayo
• 4 crusty roll
• 1 handful baby spinach
• 1 tbsp olive oil

Serves 4

Total time required 15 mins

• Cooking time: 15 mins