To each their own, but as others have stated, I'd put the salmon fillet on a plank over hot coals....anything else misses the benefit of wild red salmon.
FWIW, what I'd offer is the best preparation is to: a) Pull a nice fish out of the Copper River; b) put it on the stringer for a couple hours sitting in the water while one dips another 29 out of the river; b) start a fire on the shore of birch and spruce; c) fillet while the fire is burning down; d) season with salt, pepper, and a touch of olive oil; e) wrap in several layers of foil; f) cook on the edges of the coals .....then enjoy.
...works every time. :)
