Leave skin on the salmon & place it in a shallow dish.
In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours.
Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour.
Heat grill or barbecue.
Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt.
Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks.
Best served hot, with new potatoes & the cucumber salad.