Place the larger, harder ingredients (pepper, cinnamon stick, dried berries) into a grinder (we use an old electric coffee mill) and grind them to a consistency similar to freshly ground pepper.

Add the remaining ingredients and blitz until everything has a similar consistency.

Generously sprinkle and rub the Nordic rub onto the salmon, flesh side only.

Cover the salmon and refrigerate it for at least 2 hours to marinate.

Prepare your charcoal grill or BBQ. If using coal or wood, make sure there are no flames left (fatty salmon will flare up easily). You should use a grill with a lid so you can snuff out the flames and control the heat with the vent. If you only have an open grill, make sure the fish is farther from the coals so it doesn't burn; it should char.

If using a gas grill, keep it on high for now and leave the lid up.

Lay the salmon on the grill, skin side up, and char until the flesh is nicely blackened but not burned, and the skin is flaking off. If using coal/wood, place the salmon directly over the heat and put the lid on if the flames flare up too aggressively.

Once the flesh has a nice sear/char, flip it onto the skin and cook until the desired doneness is achieved—we prefer it to be glossy and very pink inside, not dry at all. With a gas grill, turn the heat to the lowest setting and close the lid, keeping an eye on flare-ups. With coal/wood, close the vents almost completely to prevent flames.

The skin should crisp up while protecting the flesh from burning.

The basket should hold everything together nicely and allow for easy flipping. If the flesh starts to drop through the grill, take it off immediately!