Looks pretty tasty! I don't have a Kamodo so I don't know if it is possible but if you can build a smaller fire and keep the temp down around 150 or lower this will cut down on the amount of albumin (egg white looking stuff) which will in turn make a more tender and juicer final product. In addition, if you can brine the salmon before hand and allow it to sit out on an elevated rack with a breeze or fan on it to develop a pellicle (shiny skin) prior to grilling it will also cut down on the amount of albumin coming out giving you an even moister finished product.
I'm sure it tasted pretty darn good but I have smoked a ton of Salmon and through trial and error have gotten pretty good at it.
Karubacue inverted flame box smoker. Earthstone wood fire oven. Lynx infrared grill