Wash the salmon, check for bones and pat dry with paper towels. Ideally, use fresh salmon, you should work with frozen salmon and thaw it in the refrigerator 6 - 8 hours beforehand.
Use a shaker to mix 30 ml of olive oil, 20 ml of soy sauce, 10 ml of fish sauce, 1.5 tablespoons of mustard, 1 tablespoon of dill and the cumin to a creamy marinade (shake vigorously for about 1 minute). Finally, season the marinade with a little freshly ground pepper.
Peel and halve the onion, put half aside, cut the other half into large slices and put them in a freezer bag. Place the salmon pieces on the onions in the bag and pour the marinade over them. Close the bag so that as little air as possible remains inside, mix the whole thing with feeling, without squeezing the fish, and let it steep for 2 - 3 hours.
In the meantime, cut the other half of the onion into thin rings and place in a bowl. Cut the washed fennel into strips about 1 cm wide. Add the fennel, 60 ml olive oil and 20 ml lemon juice to the onion in the bowl and mix everything well. Then season with salt and pepper.
Put the whole thing in the middle of a piece of aluminum foil, cover with a second piece of aluminum foil and fold the edges of the foil several times to create a pillow filled with fennel. Cut or grate the cheese into fine strips and mix with 1 tablespoon of dill in a small bowl and set aside.
The fennel takes about 30 minutes if the heat is not too intense. Ideally, indirect heat from a grill with a lid. After 20 minutes, carefully cut the foil crosswise and add the cheese-dill mixture. Grill the fish over direct heat for about 3 - 4 minutes on each side.
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