Instructions: Pat the salmon dry with paper towels. Mix the olive oil and garlic together and brush the outside and inside of the fish with the mixture.

Place the parsley in the stomach cavity of the fish and set it on a large piece of heavy-duty aluminum foil. Roll up the sides of the foil so that you have a very shallow pan around the fish.

Have your barbecue fire ready. I prefer to do this in a Kamado smoker or a covered smoker.

Have the fire at about 375 degrees and place the wood chips on the coals. Soak them first so they will just smoke rather than ignite.

Place the fish in the cooker and close the lid. Watch the temperature carefully and in 25 minutes test the fish. The meat should just begin to flake, but still be moist.

Remove to a platter and pull the skin off the top side.

You will need no sauce to go with this because the fish is wonderfully flavored by the smoke and parsley and garlic.

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