Rub salmon with the Cajun rub to give a light coating
Grate lemon zest all over salmon (keep lemons for later) and leave in the fridge for two hours to marinate
Remove from fridge 30 mins before cooking and lightly season with salt
Light the BBQ. You will be cooking indirect away from the charcoal. The addition of wood chips would be great with this. We used Alder. Or preheat oven to 140◦c
Place on the BBQ (we used cross grates) and cook away from the heat of the charcoal for about 15 mins. Ideally with the lid closed. It is ready when it starts to flake away from the skin but is still really moist. The oven should take the same time.
Cut the whole reserved lemons and place over the charcoal to caramelise
Squeeze lemons over the salmon and serve immediately