Salmon Bake on Stakes

What this method is

Contemporary descriptions of Makah Days salmon bakes and Pacific Northwest Native salmon cooking commonly reference salmon roasted beside an open fire and held using split sticks / skewers and stake-style frames.[1][2][3] The mechanical core is a simple wooden “frame”: a split green stake grips the salmon, and multiple cross pieces keep the fish spread open, prevent slumping, and distribute the load as the flesh softens with heat.[4][5]

Build the stake-frame (split stake + paired cross-supports)

Dimensions (good starting point)

• Main stake: 5–6 ft long; 2–3 in diameter; sharpen bottom end to drive into sand/soil
• Split length: 24–30 in split down the center at the top end (leave the lower portion intact for strength)
• Cross supports: split cedar pieces about 18–22 in long; roughly 1/4 in thick (thin enough to flex slightly)
• Number of support rows: 3–4 rows per large fillet (each row uses a front stick and a back stick)

Step-by-step build

1. Select the stake. Choose a straight green cedar limb with minimal twist.
2. Sharpen the base. Axe/knife a blunt point so it drives into the beach without splitting.
3. Start the split. At the top end, split down the center for 24–30 inches. Use a wedge or baton if needed. Do not split into the “ground section.”
4. Make cross pieces. Split thin cedar into 6–8 slats. Many practical instructions recommend having extras because thin slats can break.[5]
5. Prepare lashing points. If helpful, carve shallow notches on the outer edges of the split stake where lashings will sit (keeps ties from sliding).

Mount the salmon (split clamp + cross rows)

1. Open and position. Lay the fillet skin-side down. Identify the thickest “shoulder” end.
2. Insert into the split. Gently open the split stake and slide the thick edge of the fillet into the split so the stake grips it. Seat it deep enough that it will not slip as it softens.
3. Add paired cross-supports. For each row: place one thin stick on the flesh side and one on the skin side, then tie the ends together. Repeat for 3–4 rows from shoulder to tail. This paired method is explicitly described in buildable how-to instructions and is mechanically stable for large fillets.[5]
4. Do not over-tighten. Tighten until secure, but avoid crushing; as the fish heats it will soften and settle.

Front view (flesh side)           Side view (near fire)

   [cross stick]====[cross stick]      stake leans toward heat
        |      FISH     |                 /
   [cross stick]====[cross stick]        /   fish
        |              |                /____ held open
   [cross stick]====[cross stick]       |
            || split stake clamps fish  |  base driven into sand
            ||                          |
      

Cooking procedure

1. Salt the salmon. Light, even salting is sufficient. Optional: salt 10–20 minutes before cooking if time allows.
2. Drive the stake. Set the stake into sand/soil with the fish facing the coals. Ensure it is stable against wind and foot traffic.
3. Cook with control. Maintain steady radiant heat. Rotate the stake periodically if one side is cooking faster (wind can cause hot spots).
4. Spot-wet the wood if needed. If the stake or cross pieces begin to smolder, dampen only the wood (avoid washing sand onto the fish).
5. Confirm doneness. Target 145°F / 63°C in the thickest part for a conservative food-safety endpoint.[6]
6. Rest and serve. Remove from heat and rest 3–5 minutes before serving.

Troubleshooting

• Fish slides down the stake: seat it deeper in the split; add an extra cross-support row near the thick end; avoid over-wet skin.
• Edges burn before center is done: move stake farther from coals; increase angle; cook longer and steadier.
• Heavy white albumen: heat is too aggressive; back the fish away from coals and finish more gently.
• Cross pieces break: split replacements thinner and use gentler pressure when clamping; keep extras ready.[5]