Instructions: 1. Cut slit through skin at each end of salmon fillet; thread fillet lengthwise onto metal skewer. Sprinkle with salt.

2. Place fillet, skin side down, on greased grill; cover and cook for 12 to 20 minutes or until fish is opaque and flakes easily when tested with fork.

NOTES : The original source of this recipe is Shirl Hall of the Heiltsuk Cultural Centre in BC.

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