I'm for the cedar.

Go to lumber yard. Buy cedar fence board. Cut to the size of your fillet. Soak in water.

Coat fillet with light olive oil and add fresh garlic, fresh parsley, and kosher rock salt.
Top off with light coating of brown sugar.

Grill until meat flakes and keep a water bottle handy for flareups.

Last month I fed 60 people (1 white king from westport, and 3 coho) this way and had kids asking for more of the "candy". The adults were passing on dessert for more fish. I ended up digging a 1'x3'x3' hole in the ground and dumping in a 20 lb bag of briquets in the bottom in order to have a large enough cooking surface so no one had to eat cold fish.