1 (5 lb.) salmon, filleted or 3 lb. salmon fillets
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 c. brown sugar
1/2 c. butter, cut in sm. pieces
1/2 c. mayonnaise
1/4 c. catsup
1/2 tsp. Worcestershire sauce
2 tbsp. white vinegar

Arrange fillets skin side down on a double sheet of foil that's slightly larger than salmon. Poke holes in foil at 2" intervals all around fillets, including space between fillets. Sprinkle salmon with salt, pepper and brown sugar. Dot with butter.

In a small bowl, blend together mayonnaise, catsup, vinegar and Worcestershire sauce. Spread evenly over brown sugar and butter. Place salmon on foil on grill over hot coals. The holes in the foil allow the juices to run down onto the coals and create smoke which gives the salmon a wonderful barbecued flavor. If you are using a covered barbecue, cook over medium heat for 20 minutes or until fish starts to flake at its thickest part of milky juices start to form on top of thickest part. If barbecue doesn't have a lid, cover salmon loosely with foil and cook slightly longer.