This is a Native American Indian Recipe from the Pacific Northwest.
Go to the lumberyard and ask for 8 inch wide untreated cedar planking, 3/4 inch thick. Ask them to cut it in pieces that will fit in your bar- b- que grill with the lid closed. He has a big table saw, you on the other hand probably don’t.
Go find the best wild salmon you can. 3-5 lbs should do. You will be happy to have leftovers and show off to your friends at work the next day. Ask the butcher guy to leave the skin on and to leave in a big piece but to please pull out the bones. Thank him, as that is not the funnest job to do.
Go home and pour a bath of cold water for your piece of wood. Sink or tub depending on size of wood, which depends on size of grill and fish. Weigh it down so it doesn’t float around. Let soak for 2-3 hours.
Next, marinate Salmon. In a bowl combine;
Per 3 lb of fish
Zest of one lemon
Zest of one orange
1 garlic clove, crushed
1 tsp Chile powder
1 Tbsp fresh parsley chopped
Sea salt and Pepper
Marinate for 2-3 hours in fridge with plastic wrap lightly draped over top of fish so it doesn’t dry out.
Start up grill one hour before you want to eat. Fish takes 30 -40 minutes. Place fish on lightly olive-oiled smooth side of cedar, skin side down. Make incisions for servings before you cook. Just slice halfway through to skin, where you think you will be cutting it later to serve. Try to keep fish intact though, as it stays moister for that effort.
All right, put the wood on your grill with the salmon resting on top. Turn grill to med-high and shut the lid. Come back in 1/2 hour to check it. Don’t check it before that. It needs the smoke trapped inside to achieve the desired effect. I like mine a little red in the middle still. No matter how you like it, it will still be the moistest tastiest fish you ever had. When it is done turn off the grill, raise the lid and let it stop burning and smoking before you move it. You can put the wood on a cookie sheet and bring to the table still smoldering a little or leave it on the grill and plate it directly from the wood. A little honey and mustard blended together makes a nice sauce if you even need one.