2 ways I like salmon....
bbq
brush/season a half inch slab of salmon with lemon, pepper and a little dill and olive oil, place on a half inch slab of recenltly split cedar and put on the top rack of a pre heated hot 400 deg bbq ....close lid and check in 4-5 mins...don't worry if the bottom of the wood begins to char... spike with a fork and remove when it easily breaks...
firepit
this is a lttle more decadent...
use a whole gutted fish minus head and fins say 4 to 6 lbs
prepare an season paste with
1/4 lb butter
taragon,
chives
dill
pepper
salt
parsley
a little warm water to make the butter soft
mix all in a bowl and throughly coat the fish
cut a lemon into paper thin slices and stick then all over the fish
wrap in several layers of aluminum foil
now place into the RED HOT coals of a fire pit and cover with coals
ensure the coals are at least 4 inches deep and 2 to 3 feet across
add a small quantity of kindleing periodically for the next 30-40 min
you will burn portions but the rest will be fantastic
have down this with pickerel too ...just put several filets together
mmmm...