-
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.
