This crowd-pleasing fish dish is so simple, fresh, and delicious that we can guarantee there'll be no leftovers

Make this firepit salmon with preserved lemon relish for your summer lunch and create an event of the cookery while you're at it.

A whole salmon always makes an impressive centerpiece for a meal – even more so when cooked (enclosed in paper) over a fire pit or best grill.

To check that the firepit salmon is ready without unwrapping it too much, insert a sharp skewer (try these OXO Good Grips Stainless Steel Grilling Skewers from Amazon) into the thickest part, just behind the head. Leave it for a few seconds, then remove and touch to your lip. If it’s hot, the fish is cooked.

Ingredients (serves 8, generously)

• For the lemon relish:
  • 3 preserved lemons, drained and quartered
  • Handful of flat-leaf parsley, chopped
  • 2.5 oz green olives, stoned and chopped
  • 2 tbsp extra virgin olive oil
• For the salmon:
  • 1 lemon, sliced into rounds
  • 1 bunch dill, chopped
  • 5.3lb whole salmon, gutted
  • Salt and black pepper

The Homes & Gardens method

1. To make the relish, combine all the ingredients in a small dish. (The quantities are small as the powerful flavour of the relish means you only need a little.) Set aside. 
2. Stuff the lemon slices and dill into the salmon cavity, seasoning well. Lay out a large sheet of baking paper and put the salmon on top. Wrap up tightly, twisting the ends. 
3. Prepare your fire or grill. At this point, it’s sensible to work outdoors. Take 12 sheets of brown paper or 12 double broadsheet newspaper pages, arrange them into layers of 2-3 sheets/pages and thoroughly soak with water. Wrap each damp layer around the salmon, finishing with a further slosh of water, then wrap the whole lot in a piece of wet hessian and tie into a neat parcel. Try these reuseable grill bags from Amazon if you don't have any hessian.
4. The fire or grill embers should be ashen, with no hint of flame remaining. Carefully place one small, wet log on the coals and cover with the metal grate. Lay the salmon parcel on top and cover with the barbecue lid or a metal trash can lid for a fire pit. 
5. Leave to cook for 50-60 minutes, depending on the size of the fish, until the salmon flesh is just cooked. Alternatively, wrap the stuffed fish in one layer of non-stick baking paper and one layer of foil and bake in an oven pre-heated to 180°C, gas mark 4, for 50 minutes, or until the fish just flakes when pressed. 
6. Unwrap carefully and transfer to a platter. Serve with the relish.

If you like seafood recipes, like this firepit salmon dish, try our equally delicious sharing crab platter, which is ideal for a laid-back summer feast. Or for a lighter option, this ceviche salad will certainly hit the spot.