I was intrigued by the pineapple salsa on the salsa, and wanting to break away from my usual maple glazed version.
Tonight I did 5 salmon fillets. 3 on a plank over direct, shallow coals arranged straight down the middle of a 22. I used my local apple smoke wood, very mild. The other 2 were cooked indirect, on either side of the plank. Turned out about the same, all with lime juice and Weber Beer Can Chicken seasoning (no joke.)
I added some chopped pineapple from a can to leftover salsa and chopped raw jalapeņo. Not pretty, and I lacked the onion and fresh cilantro today, but it really helped.