Salmo's super-secret BBQ salmon:

Ingredients:

Salmon, make that good fresh salmon like spring or summer chinook or URB or Fraser sockeye or LW or Baker sockeye, which are better than AK sockeye. Some silvers also make the grade.

Fire;
Alder;
Salt.

Salt the salmon fillet.
Either make an alder fire, or make a charcoal fire in a BBQ grill and add moistened alder wood chips.
Place fillet flesh side down on medium-hot grill;
turn once when the fillet is half cooked which depends how thick the fillet is. Inch thick will be 5 or 6 minutes per side.
Cook second side skin side down until fat begins to ooze out of the fillet. That means it's done. Never over-cook fish. (If you over-cook it, give it to your neighbors and start over.) Remove from grill and serve. Tis to die for, and any salmon cooked this way shall not have died in vain.

Goes well with old fashioned potato salad, the kind that has pickles and Plochman's mustard added.