Remove Salmon from the marination and rinse it. Pat dry.
Pierce the salmon fillet into the split.
To ensure the fish does not shrink, weave other, thinner twigs across the Salmon.
Place your hand above the pit. You should be able to place your hand only for a couple of seconds.
Place the frame with the stick down into the coal. The Salmon should be away from the coal/wood. It should only be tilted slightly.
Using a brush, dip it in the butter and lemon mixture and apply to the Salmon. Baste the Salmon multiple times as you cook it.
If the frame starts to burn, spray water on it.
Touch the Salmon to check for firmness and until it turns opaque. Cook for 20 to 30 minutes.
After 30 minutes, rotate the frame. Let the skin side tilt.
Continue to cook for 30 minutes more or until the flesh turns opaque. Continue applying butter and lemon while cooking.
The fish, when cooked, should be soft yet firm to touch.
Use oven mitts to remove the frame from the pit safely. Then, place it aside and let it cool.
Once cool, pull out the frame branches gently.
Serve the Salmon with lemon wedges on the side.