Cut the salmon into similar sized pieces. The goal is to keep them in uniform thickness so they finish grilling at the same time.
There is no need to remove the skin from the salmon fillets. That saves you an extra step and lets you get it ready that much faster.
Lay the salmon out on a large 9x13 dish and sprinkle with one cup of brown sugar. Squeeze the juice out of two lemons and cover the brown sugar to make it a paste.
Cover with Saran and place in refrigerator overnight.
Brown Sugar and Lemon Juice Glaze
Combine the brown sugar and lemon juice of one lemon into a small bowl and stir.
Grill the Salmon
Use a Copper Grilling Mat for the grill. It stops the sugary marinade from dripping into the coals and creating flare ups and smoke.
Lay the salmon fillets on the nonstick copper grilling mat over direct heat set at 350 degrees
Every five minutes, baste the salmon with the brown sugar and lemon glaze. This would normally create a mess and cause flare ups, but the copper mat will keep it contained.
Remove the salmon from the grill when the internal temperature reaches 145 degrees.
Oven Option: As an alternative, broil the salmon in the oven if you aren't able to grill it. It will turn out delish!Flipping Salmon: No, you don't have to flip the salmon when it is cooked on the grill. It's best to use a copper grilling mat to prevent sticking and flare-ups from the marinade. The salmon needs to be cooked skin-side down for best results.Temperature Check: When the internal temperature reaches 145 degrees F, the salmon is done. It should flake easily with a fork too. If it's overcooked, it will get rubbery and won't taste as good.