Barbecued Salmon Steaks

One salmon steak per person.

Coat the back with olive oil. Sprinkle kosher salt on the oil. Turn over.
Coat the top with lemon juice. Don't be stingy.
Sprinkle with dill and tarragon.
Add a pat of butter on each steak.

Add a stick of hardwood to the barbecue to create smoke. Make sure that any flames from the hardwood won't burn the fish.
Barbecue, butter side up. Turn when appropriate.
Note that the skin will likely peel off while barbecuing. Re-salt the back. Don't over do it.