Bulldog,

Can you post your recipe and pics here...?

Here's my weekly/fortnightly Salmon fix.
www.seabreeze.com.au/forums/Stand-Up-Paddle/SUP/Salmon-a-la-SUP/

Oops, more SUP reference! ^

Bulldog Salmon that I speak of!
I ripped this pic off Bulldog's profile. Yummy!

Hey there Simo.....ok no worries
You'll need:
Tassie red salmon steaks (any would do really though) skin on or off no prob.
1 Lime.
Enough Chili marinade to coat sammo.
Dash of balsamic vinegar
Salt & Pepper to your taste.
Red Cedar boards - 10-12mm thick x cut wide enough to fit your sammo onto.
(Bunnings/Gunns/Mitre10 etc will have these as cladding for homes & some of these I used for my cook-up and they are wedged shaped)
Optional:
(a) - Beer/spirits for the cheffy (always a good thing)

Slap marinade,squeezed Lime ,S & P into bowl and coat sammo with it - glad wrap then into fridge for an hour at least , while you heat up your Wood fired beauty (not as hot as you would for pizza but say good at roast temp 200-250deg)
Place Sammo onto cedar slabs so you've got about 25mm space from the edges of your cedar & smear them with any remaining marinade mixture in bowl - pop them into oven not too close to flame at back.
They won't take long to cook so keep an eye on them constantly - and don't worry about the cedar charring > it's supposed to do that.
Really up to own fish-cooking liking as to when you pull them out.

throw the slabs of used cedar into fire to clean up - easy peasy Simo!