My tribe used to have a great way of cooking freshly caught salmon. You basically make a big wood stake (maybe a yard long) that's split on the non-sharpened end & shove your fillet in the split. You shove smaller sticks in the split, too, at a right angle to the stake; these hold the fish open. Then you tie off the top of the split as tight as you can to hold it shut. You let your campfire burn down to coals, stick the stake in the dirt so it leans over the fire, and let it cook. You can add a water-soaked aromatic hunk of wood to the fire to add some smokey flavor, too. Alder works well.

For some reason not many people cook like this any more.