Sprinkle salt on the inside and outside of fish and leave to stand for 30 minutes. Rinse off salt and pat dry.
Combine basting ingredients.
Place fish skin-side down with a few lemon slices in a well-oiled, hinged grid over moderate coals. Grill for 12–15 minutes, basting frequently. Grill flesh-side last. Serve immediately with lemon wedges.