filet or butterfly a 4-5 lb salmon preferably wild caught sockeye. lay it on a cookie sheet covered with foil and sprayed with pam.spread the surface of the fish with butter then a liberal layer of brown sugar. then sprinkle with colemans dry mustard ,a couple of tablespoons make sure its the dry mustard not frenches. then cover the fish with sweet onion slices and lemon slices then put the cookie sheet with the fish on the bbq and cook for about 20 -25 min depending on the size of the fish. as the butter and brown sugar melt keep spooning it on the fish . make sure the heats not too high or the sugar and butter will burn then enjoy. oh I forgot the open a beer while preparing and more while  cooking.

I forgot to add throw in some red cedar wood chips or alder wood chips for added flavor