Place the tar pastilles and water in a saucepan and stir over a low heat until the pastilles melt and the liquid turns syrupy.
Baste the salmon fillet with the tar syrup and let it marinate for a few hours in the refrigerator.
Before cooking, grind some sea salt over the fish.
Cut the salmon fillet into portions and place the pieces into a baking dish lined with SAGA Cooking Paper. Cook under the grill for a few minutes.
Prepare the cucumber accompaniment.
Cut the cucumbers into thin slices and combine with the vinegar, finely chopped dill, salt and sugar. Preferably, let the cucumbers stand for a while before serving.