6 tablespoons butter
1½ cups brown sugar
4½ tablespoons lemon juice
2¼ teaspoons dried dill weed
¾ teaspoon ground cayenne pepper
2 kilo salmon fillets, with skin
pepper to taste
Preheat the BBQ for high heat.
Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
Season salmon with pepper, and place directly on the grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon for 20 minutes, or until easily flaked with a fork.
Reserve some of the glaze for serving.