Cut a piece of aluminum foil which is 3.5 times longer than the salmon fillet. Fold 1/3 of the foil over onto itself, creating a thicker bottom foil.

Coat the foil with a light spray of cooking oil such as PAM or similar product.

Rinse the salmon fillet under cold water and then dab it dry with a paper towel. Lay it onto the thicker half of the aluminum foil. (If you bought salmon with a skin, place it skin-side down.

2 lbs Salmon Fillet

Sprinkle the upper side of the salmon fillet with salt (optional) and a nice coating of lemon pepper. (For a little extra kick, add a dash of cayenne pepper)

pinch Salt,1 tsp Lemon Pepper

Next, squeeze a little lemon juice all across the fillet. Just a few squirts will do.

1 dash Lemon Juice

Follow this by drizzling some olive oil all across the surface. Go gently, you don't want too much running off the fillet. Just a few teaspoons will do.

1 dash Olive Oil

Finally, apply a liberal coat of brown sugar all across the salmon fillet. Dab it down and cover every inch of the fillet.

1 cup Brown Sugar

Now, fold the single layer of aluminum foil over the fillet, and crimp all the edges, completely sealing the fillet inside. As a last step, use a fork or knife to poke holes into the top of the foil, to allow smoke to escape.

If you're not ready to BBQ just yet, place this assembly onto a large flat sheet, like a cookie sheet, and put it into the fridge for now.

Time To BBQ

Preheat the BBQ on HIGH. Since the fillet is fairly long, light all the burners. Preheat for 5 minutes, then turn back the flames just a touch, to med-high.

Place the aluminium foil onto the BBQ and simply close the lid. BBQ for 16-18 minutes. At approx. the halfway point, move the foil a few inches. (Make sure to use oven gloves...the foil will be VERY hot)

At about the 10 minute mark you should be able to see small whisps of smoke rising out of the holes in the foil. Good sign.

I usually remove the foil-package after 17 minutes. Thru trial and error, you'll discover the best time which depends on your BBQ.

Gently slide the whole thing back onto a flat cookie sheet and take it inside. Cut open the top foil and lay eyes on a beautifully barbequed, sugar coated salmon fillet.