From The Deerholme Foraging Book by Bill Jones (Touchwood Editions, 2014)
2 lb (about 1 kg) side of salmon
2 tbsp honey
2 tbsp sea salt
1 tbsp cracked black pepper
1/4 cup chopped fresh grand fir needles
On a cutting board, lay the salmon skin side down. Remove any pin bones and trim any fins or remains of bone. Make a small cut between the flesh and the skin. Holding the little bit of free skin, work the knife under the flesh. Slide the knife forward, removing the skin with as little flesh still attached as possible. Cut the salmon into 2-inch (5 cm) strips.
In a glass or stainless steel container, combine the salmon, honey, sea salt, black pepper and grand fir needles. Cover with plastic film and allow to sit for at least 30 minutes.
Heat smoker, add soaked wood chips and start to smoke chips. Transfer salmon to a rack, place in the smoker, and smoke for at least 30 minutes. Alternatively, you can use a cedar plank in a barbecue. When cooking time has elapsed, test salmon with a fork. It should just begin to flake under light pressure. Serve warm.
(To cook salmon on the barbecue, soak a piece of cedar in water for at least 1 hour. Preheat barbecue to high. Place the salmon on the cedar plank and place directly on the barbecue rack. Close cover and cook for at least 20 minutes.)