One of my favorite ways to cook Kokanee is cedar planking.
I buy inexpensive cedar fence boards from the building supply, about $1.69 for a 6 foot board. Cut them to about 11" long and soak them in a bucket of water for at least 3 days. Don't waste your money on the packaged and polished boards in the BBQ section of the stores because after using this method the boards are destroyed. Those fancy boards are usually around $8.00 for 4 to 6 boards.
When I am ready to cook the fish I remove the grate from my Weber BBQ, pre heat it on high, place the boards on the "flavorizer bars" and the seasoned fish on the boards. For medium size fish it takes about 15 minutes on high to cook them. Try not to open the lid any more than necessary because you lose the smoke and also the boards will start burning with the additional ventilation.. The fish come out a golden color and have a rich smoked flavor.
The cedar boards will char on the bottom and smoke like crazy so keep a sprayer bottle of water handy in case they actually catch fire and don't place the BBQ near any doors or windows that will get the smoke into the house. (-;
If you don't have a Weber BBQ you will need to improvise because getting the wet cedar boards close enough to the heat source is essential to get the charring of the boards and the smoked flavor.
I cook Kokanee this way for guests and everyone raves about the flavor.