Cooking salmon with fire wood under the open sky is a great experience that the whole family can enjoy. Nothing beats the delicious taste of roasted salmon, and cooking salmon on wood stakes is a slow but amply rewarding process.
To get started you need wooden stakes made out of basically any type of wood that is not toxic or that has a strong and unpleasant taste, this could spoil your food. Sharpen the stakes at the tip and make the bottom thicker, also make sure you create a flat area at the tip to keep the salmon from spinning around. The stakes should typically be about 20 to 25 inches long.
In order to keep the salmon meat together while you are cooking it is best to leave the skin on. Skewer the salmon by poking the wooden stake through the meat, out the skin and again through another portion of the skin. However, small pieces of salmon need only be skewered one or two times.
When gathering fire wood, keep in mind that softwoods will make a fast and hot fire but will not burn for very long. In order to get a consistent and long-burning fire it is best to use hardwoods like oak or hickory, for instance. Store-bought wood brickets will also do well.
In order to keep your wood stakes from drying and burning up while you are cooking salmon with fire wood it is best to soak them thoroughly in water for about two to three hours.
Position the wood stakes over the hot coals by pressing the bottom end into the ground, use small rocks to keep the wood stakes in place while you are cooking the salmon. Allow for plenty of time to let each side cook, rotate the salmon meat get on all sides until the meat is golden brown. Cooking salmon with fire wood is a slow process and requires patience but will make for a delicious meal. Bon appetite!
