Salmon fillets work well on the barbeque, but not smoked style.  Instead wrap in tin foil with finely chopped coriander and a few slices of butter.  Ensure the butter is on top and can melt through the salmon.  Salt the salmon also.

I find 8 minutes each side works well, then gently unwrap the tin foil to produce the most lovely salmon – without stinking out your house.

 

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