Use only dry Alder for fire.  Evergreens can give a sappy taste to the fish (this is undesirable).

9:00am build aluminum boats for each filet and place each filet in one.  Salt fish generously.

Recipe for sauce:

• Melt 11 pounds of butter in a pot.
• Add 3 quarts of lemon juice.
• Stir in:
  -1/4 cup Salt.
  -1/4 cup Pepper.
  -1/8 cup Garlic.
  -3/16 cup Onion.
  -3/16 cup Oregano.

Pour 1 cup sauce over each filet.

Add fresh cut alder to fire just before the fish goes on the grill.

Cook on covered grill until fish is done (20-30 minutes).  Fish is done five minutes after the flesh pulls away from the bones.

It will be closer to 20 minutes for the first batch and closer to 30 minutes for the last since the fire cools down over time.

The first batch can go on at 10:00am we have hot boxes to store the fish until served.

We cook 300-350 lbs of Salmon, 7 fillets per rack, 3 racks at a time, 4+ sets of racks (~90 fillets).