Heat a grill pan or BBQ to a medium heat.
If necessary, remove any pinbones or scales from the salmon over a sink and pat dry.
Rub the side of salmon on both sides with olive oil and salt.
When the grill is hot, place the fish skin side down for about 3 to 5 min without moving untill a
charred layer starts forming on the skin. Continue to cook so that the fish starts to set and cook approximately a third of the way through. The salmon will change to a lighter colour as it cooks.
For a thicker piece the chargrill heat may need to be regulated to avoid overly burning the skin.
Gently release the skin from the grill with a fish-slice and turn the piece over.
Cook for a further minute then remove.
Remove the inside flesh from the preserved lemon and discard.
Finely dice the cured skin.
Peel and finely dice the shallot.
Pick the leaves from the parsley and slice.
If the olives are already pitted, cut them in half and thinly slice them length wise, if they are not, cut the sides off the pit (cheeks) and slice the same way.
Juice the fresh lemon.
Place all ingredients in a bowl except the lemon juice, mix them well and finish with a squeeze lemon juice to taste.
Portion the salmon or serve on a large serving platter with the sauce drizzled over the top.
«Cooking the salmon in large pieces and then portioning after it has been cooked will keep the fish much more moist. Remember that salmon can be served rather pink in the middle.»