Planked Salmon

Directions

1. For this method the salmon is split in halves along the backbone and nailed onto boards.
2. Allow one third pound fish per person.
3. Select rather thick boards that are about a foot longer and wider than you estimate the piece of fish will be, soak the boards in water over night or for several hours, at least, to prevent scorching before the fire.
4. Put a weight on the boards to keep them under water.
5. Wipe the fish and place it, skin side down, on the center of the board.
6. Sprinkle with salt.
7. Lay strips of bacon across fish and fasten fish to boards with large headed nails, putting nails through bacon and along edge of fish.
8. Drive nails into board only enough to hold fish in place.
9. Lean the planked salmon against a block of wood or other support at the edge of a medium fire.
10. Cook the fish rather slowly so as not to burn it or lose too much juice.
11. It should however, be thoroughly done and slightly brown on the surface when served.
12. A fish section of 1 1/4 inches in thickness requires one and one-half hours or more to cook.
13. Planked salmon must be watched carefully to see that it is cooking properly, and it may have to be moved occasionally toward or away from the fire.
14. When about one-fourth done, reverse plank so that the upper part lies next to the ground.
15. Later reverse boards again to lay them on the side.
16. To serve cut in desired number of rectangular sections.
17. Take up with a tablespoon or spatula.
18. Serve without skin.
19. Serve planked salmon with tartar sauce or quick tomato sauce, if desired.