With a knife scraped the scales from the skin of salmon. Wash and dry perfectly. The skin is rubbed with salt, fillet turns and make his parallel incisions about 1 cm deep. Rub with salt, pepper, lemon zest, rubbed and cuts. Dill accumulate abundant along the entire length of the fillet and pressed firmly. Bake over the heat, as in almost all the time with the skin down (about 15 minutes, according to the power of the heat). cucumber cut into cubes, mix with spices and chopped hot pepper, pour the yogurt and confused. Salt to taste. Fillet turns for about 3-4 minutes with dill down, remove from heat, remove the dill knife separated loins skin that returns over the embers, to seal the severed hand and become crispy. The meat is broken into large pieces, pour with milk sauce, put it choppy rind and served in the plateau. To go fish fries, baked in the embers or toasted bread. * For 4 portions. * Tenderloin is ready when the color of the meat is pink and when pressure is divided in their segments. Must be juicy.