31.   Salmon fillets are naturally thicker at one end, so the fish will be cooked at different times.

32.   Salmon fillets have tiny pin bones that should be removed before cooking or marinating.

33.   Remove pin bones from salmon fillets.

34.   Season each salmon fillet with salt and pepper.

35.   Season salmon fillets with salt and pepper to taste.

36.   Season the salmon fillets on both sides with salt and pepper.

37.   Rubbing the salmon fillets with sugar, salt and spices and letting them marinate for an hour adds an extra dose of flavor to balance the smoke.

38.   Set the salmon fillets on the pan and brush lightly with olive oil.

39.   Season the salmon fillets with salt and pepper.

40.   Skewer each salmon fillet on sugarcane.