Fatty Halifax salmon

➊ First, make a "protective" board out of one or more untreated boards that protect the cedar board from too much heat. Then mount the cedar board on top. Scott used stainless steel screws for the assembly, which should be safe for food use.

➋ The salmon is attached or fixed with the skin facing downwards to the cedar board using small branches, Scott also uses stainless steel screws for this. Then brush the fish with a little melted butter and sprinkle a little flour over it, this ensures a thin crust when grilling, which prevents any of the delicious fish juices from being lost. Just season lightly with salt and pepper, that's enough.

➌ Now place the board construction on the fire - close enough that the salmon can cook slowly, but far enough away that it doesn't burn immediately. Scott has built a practical frame out of metal pipes for this. The salmon side faces the fire. As soon as the meat feels firm when you press it, the fish is ready. Scott doesn't look at the clock, as it all depends on the thickness of the fish fillet, the wind, the type of firewood and the strength of the fire. The best thing to do is to try it out; with a little practice you'll notice when the fish is cooked, but not overcooked and therefore dry.

➍ Bring the ingredients for the sauce to the boil in a small saucepan, reduce the heat and simmer until the sauce has reduced by about half. Scott likes to serve the salmon with grilled seasonal vegetables on skewers.