Use tweezers to remove any small bones from the salmon fillets and place in a ceramic fish. Add the spice paste and rub all over the fish. Marinate for 2—4 hours.
Make the salad. Mix together the pepper, cucumber, tomatoes and onion and herbs in a bowl. Toast the flatbreads on a hot barbecue for 30 seconds or so on each side, cool slightly and tear into bite-sized pieces. Add to the bowl with the olive oil and lemon juice. Season and stir well.
Remove the fish from its dish, spray with a little oil and cook on the hot barbecue for 3—4 minutes on each side until lightly charred and cooked to your liking. Rest briefly, then serve with the salad.