• 1 whole salmon
• cedar sticks to support the fish
• alder wood to burn
• stainless steel wire

1.   Soak the sticks in water overnight (for at least 3 hours before you barbecue.            
          

2.   Build a fire using alder wood which burns very hot.

3.   Fillet fish – remove head, cut along both sides of the backbone to the tail, keeping as close to the bone as possible (see figure 1). The tail, backbone and guts are removed in one piece if done properly. Leave fins intact, they help to support the fish on the sticks.

           

4.   Place the fish on the main stake for barbecuing with the thicker end inserted vertically into the split of the stick. After the fish is fitted into the main stake, the red cedar sticks used for cross pieces are placed in position. The longer sticks are placed lengthwise on each side to support the fish (see figure 2).

5.   Fasten the stake securely with wire to hold the fish in position while it is being cooked and then insert the sharpened side of the stake firmly into the ground.

6.   Place the fish by the fire with the fleshy side facing the flames so that it cooks first. when it turns a golden color then the fish can be rotated 180 degrees so that it’s back is now facing the fire. When the juices stop dripping, the fish is cooked. After approximately 20-30 minutes, the flesh should be a light pink depending upon how hot your fire is. Overcooking the fish will cause it to dry out.

7.   The head and tail of the fish can be cooked on a separate stick by threading the mouth through one handle of the barbecue stick and clamping the tail with the stake.

8.   Traditionally, barbecued salmon is eaten with eulachon oil (called Tlina). Whichever way you choose to serve your barbecued salmon it will stake make for a delicious meal!