In any Bar-Be-Que method, cook your fish over a medium heat (350 degrees).  And you want some sort of a basting on the top of the meat, to keep it from drying out.  For seasoning, the sky is the limit here depending on your taste buds.  This could be from simply painting Mayonnaise on the upper exposed part.  Most of us like some sort of seasoning, be it simply salt and pepper or more exotic like Mrs. Dash seasoning.  In my opinion, you should not ruin the fish flavor by basting it with a Texas Bar-Be-Que style beef type seasoning.  What I am saying is to pick a milder flavor so that it enhances the fish flavor instead of over-riding it.  One old standby is simply squeezing lemon juice on it.   Here, one that we like is a light covering of Honey Mustard Bar-Be-Que sauce.

   I will describe here my method of cooking filleted salmon.  If the fish are not overly large, like a 10# or so salmon, your fillets will not be overly thick (about 1").  Leave the skin on.  Heat the unit up to near 350 degrees, place the meat on the grill skin down.  Look at a clock, as about 10 minutes is your target time (depending on how often you open the lid, which will lengthen the time).  But remember that the thinner flank pieces will be done first.

   My quick and dirty method of telling when it is done is when you can slip a spatula between the meat and the skin with the skin separating from the meat it is done.  Try this on the thinner pieces first.  If you can get the spatula in a bit, you may be able to slide it most of the way under while on the grill, or remove this piece of meat and place it on a platter and then totally remove the skin. Turn it upside down if need be and finish removing this skin.  If there is a somewhat slimy substance here, it needs to be put back on for another minute or two.   Now, the important thing now is UNDER this skin and above the red meat, you may find a brownish meat on some pieces.  REMOVE this brown meat with the spatula while it is still hot.  This meat is what some call fat, and it is bitter when cooked.

   If there was the slimy substance (as mentioned above) and you did not remove the skin, return it to the grill.  If you took all the skin off, flop it over meat side down now.

   If you let it stay on the grill overly long, skin side down, the skin will become a charred black mass that is hard to now remove from the meat without scraping/cutting it off.  And you have cooked it overly long, deteriorating the palatability.

   Once you get the hang of it, you can pretty well tell when they are about ready.  Some fish are a lot more oily than others, like early summer Chinook will be oilier than the later fall Chinook, or any Coho.  The oil will come oozing out as white bubbles.

   Now for the thicker pieces (over 1"), you may have to flop them over to get it completely cooked, and this prolongs the time without the skin becoming burned/stuck.  A thick piece may take up to another 10 minutes before it is done in the middle.  It however may be best, prior to placing large fillets on the grill to cut them into pieces where you have similar sizes so that you do not have to leave a large size on to get part of it done while yet overcook the thinner section.

  Method two for salmon is to remove the skin AND all the dark meat under the skin which is pretty much fat that when cooked has a flavor that most people dislike.  Here use a shallow baking pan (cookie sheet) and spray it with PAM or lightly cover it with olive oil.  Mix a glaze consisting of 2 cubes of real butter, 1 1/4 cups of brown sugar, 1/8 cup of honey and 1/8 cup of lemon juice.  Bring the butter and brown sugar just to a boil and add the remaining ingredients.  Use this as a basting glaze over the meat, again at a heat near 350 degrees, cooking time will vary depending on meat thickness, but usually from 10 to 15 minutes.

   You could however smoke it, which is covered HERE.  

   The, simplest is probably to freeze it by vacuum packing it.  The other would be to can it in a pressure canner but is more time consuming. 

   One thing we have done for years is to smoke some salmon and then pressure can it.  We have found that to can it, you need to only do a hour or two or smoking to get the flavor and then finish it with an hour @ 10# pressure in the canner.