Start a fire in your grill with natural lump charcoal (see pg. 23). Once the coals are hot and roasting, add a log or two of your chosen wood (hickory or apple). Let the logs burn down until the flames subside. You want a temperature around 450 °F. (230°C).

Drizzle a large cast-iron skillet with grapeseed oil. Spread the parsley evenly over the pan. Place the lemon slices on top of the parsley. Top the lemon with the salmon fillets. Lightly coat the salmon with grapeseed oil and season with salt.

Place the skillet on the grill grate and close the grill lid. Slightly crack the grill vents. Smoke should be able to escape, but the grill should also hold a bit of smoke. Cook for 6-7 minutes, depending on your grill's temperature, or until the fish reaches an internal temperature of 145 °F (63°C) measured with an instant-read thermometer.

Squeeze some lemon from the reserved ends over the top and pick away, or transfer to plates and serve.