Place the salmon on a glass dish or ceramic plate (non-metallic)
Zest the lemon over the salmon then squeeze over the lemon juice and sprinkle the salt and pepper on top
Add the Tobasco sauce and massage the salmon gently with your fingers to incorporate the flavours
Combine the plain natural yoghurt, the ginger and garlic paste, the mace, cardamom and saffron in a small bowl and coat the salmon with the marinade
Cover with clingfilm and leave in the refrigerator overnight to marinate
When ready to eat, grill the salmon under a high heat for 10-12 minutes. If you have a tandoor oven, cut the salmon into chunks and place in a skewer and cook for 8 minutes
Always check that the fish is cooked through before serving.
Serve with some lemon wedges and some crisp fresh salad