4 (1/2lb) wild salmon steaks, 1-inch thick.
3/4 cup of brown sugar.
2 tablespoons of lemon juice.
2 tablespoons organic butter
Combine the sugar, lemon juice and butter in a saucepan.
Cook the mixture over low heat, constantly stirring, until sugar has dissolved.
Place the salmon steaks in a greased, hinged fish basket. Then grill about four inches from the coal.
Cook the salmon for about fifteen minutes on each side or until fish flakes easily, occasionally brushing with sauce.