Burn wood, eat salmon, live longer

So if you want the salt cured gravlax( lox as in lox and bagels), I will be posting an accurate recipe that will safely cure the flesh of the fish. Salt curing is one of oldest methods of saving food in a safe way. Erich Christ, longtime owner of the Black Forest Inn in S Mpls claims that the vinegar cure is the oldest method of preserving meat, as in sauerbraten.
Use the second portion of salmon that you have sliced off the filet to cook on the outdoor gas grill or the weber. I always cook with wood on my weber - there is an abundance of oak and maple and other hardwoods in this area of Mn -and I've always thought why buy charcoal briquettes when they come from wood just burn your own wood you don't need much and it is free and not full of added poisons like bagged charcoal briquettes are. And it gives a real wood flavor. It takes a little longer, not much, and the result is ten times better. Rub the filet w/ olive or vegetable oil, season with lemon pepper and maybe dill or tarragon( subtle licorice essence) fresh or dried and grill two minutes on the first side, flip and grill 2 or 3 minutes on the other side. A general rule of thumb is 7 minutes per inch of fish. You do not want to do this w/ salmon you want to cook it medium rare to medium so it doesn't dry out and "taste too much like salmon." Place a pat of butter on top to serve. Stick w/ a dry white wine as previously recommended or beer.