Barbeque Salmon by Kirk Hicks
Fillet the salmon leaving the skin on. Place the salmon fillet on heavy duty tin foil skin side down. Curl up the edges of the tin foil to form a “pan”. Sprinkle lemon pepper seasoning and garlic powder on the surface of the fillet. Cover with a generous amount of Demurra brown sugar. Leave set in the fridge for at least 20 minutes until the sugar liquefies. Cook on the bbq with the lid closed on medium-low heat for 20-30 minutes. For added flavor place a piece of tin foil with a handful of hickory chips on the bbq so that it smokes. Absolutely delicious BBQ salmon!