Ingredients

Instructions

  1. In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
  2. Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
  3. Set aside the remaining unheated sauce to use for basting the fish as you grill.
  4. Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
  5. Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
  6. Lightly brush grill grates with some oil and heat grill to medium.
  7. Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
  8. Cover grill and cook fish, undisturbed, for 5 minutes exactly.
  9. Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
  10. Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
  11. Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
  12. Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.