Arrange fillets, skin side down, on sheet of foil that is slightly larger than salmon. Sprinkle with salt, pepper and brown sugar. Dot with butter. In a small bowl blend mayonnaise, ketchup, vinegar and Worcestershire sauce. Spread evenly over brown sugar and butter.
Place salmon on sheet of foil on grill over hot coals. Poke holes in foil at 2 inch intervals all around fillets including the space between them. This allows juices to run down onto coals and to create smoke with gives salmon a wonderful barbecue flavor.
If you are using a covered barbecue, cook over medium heat 15 to 20 minutes or until fish starts to flake at its thickest part. If barbecue doesn't have a lid, cover salmon loosely with foil and cook slightly longer. Makes 6 to 8 servings.
