Photograph: Jonathan Gregson
Put the salmon in a flat dish, tip over the oil, season, cover and set aside.
Zest one lime and juice two limes. Mix together the wasabi, lime zest and juice and onion. Finely chop the anchovies and add, along with the oil from the tin and the extra-virgin olive oil. Stir in the capers, dill and parsley. Cover and put in a cool place.
Light a barbecue. When hot, oil the rack. Cook the salmon for 3 minutes each side. Scatter with extra dill and serve with the salsa and lime cut into wedges.
Kitchen secret: you can also cook the salmon on a griddle indoors, if it's not barbecue weather.