- 4 salmon fillets, (pin bones removed)
- 4 t. bbq spice
- olive oil
- bbq sauce,your favorite
Cover the fish with the marinade and refrigerate for 2 hours
Make a hot fire in the charcoal pit.Grill the fish over direct heat for 2 minutes or until fish starts to release itself from the grill. Turn the fillet 45 degrees to form a cross-hatch pattern and cook 1 more minute
Turn the fish over and baste with BBQ Sauce
Finish cooking until the desired temperature is reached and the sauce has formed into a glaze, about 2 more minutes. Don't over cook!