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Build a shallow, oblong pit in the ground or on the beach.
Build a fire in the center of the pit with hardwood (best with Alder wood).
Let wood burn down to hot coals.
Filet whole Salmons into about 15 steaks each with skin on.
Salt and pepper generously.
Slide salmon steaks onto a flat redwood stick (one inch wide by three feet long).
Slide the Salmon onto the stick between the inside of the skin and meat.
The fresher the salmon the better it works.
Older salmon will tend to fall off the stick.
Place three to four steaks per redwood stick.
Circle the outside of the fire pit with the skewered Salmon on the Redwood sticks.
Let Salmon cook slowly, just out of reach of the fire.
Cook for 45 minutes to an hour (or until outside skin is nice and crispy)
Move the sticks around to evenly cook (use gloves).
Slide salmon off the sticks with a mit or gloves.
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