Fill an empty biscuit tin with two handfuls of incense flour, then place the sprigs of rosemary and sage on top. Insert a small grate or a piece of matching wire mesh so that it rests about halfway up the can. Carefully pierce the lid of the can with a screwdriver five or six times.
Salt the salmon fillets, rub with olive oil and place skin down on the wire rack or wire. Close the jar with the lid and place on the stove (or on the charcoal grill) over medium heat for eight to ten minutes. After a few minutes, light smoke will rise through the lid.
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