Chasing crunchy skin on a perfectly cooked salmon steak?

On our very first Camper Deals TV season, What’s Up Downunder favourite Robby Nethercote achieves the best of both worlds, with these failsafe tips.

The secrets to our camp chef’s success reside in a simple marinade, a well-rested steak, and a covered cast iron plate, like we see here on the hooded Smith’s Portable BBQ, available through NCE.

Try Robby’s Marinade!

• Four pieces of fresh salmon
• One clove mince garlic
• Big squeeze of lemon juice
• Three tbsp honey
• Three tbsp olive oil
• Three cup soy
• Salt & pepper to taste

Mix the ingredients, generously coat four slices of salmon and rest in the fridge, ready to sizzle later in the day.