Alright, he asked for a good recipe, not an OK recipe

I've been doing all my salmon and steelhead this way lately and it kicks the pants off any recipe with dill, mayo, dressing, lemon, and or garlic... Especially if you are not a big fish eater.

Works best done 'cedar plank style', but foil or whatever works fine. Just don't cover the top. Some cedar or other wood chips in the BBQ help alot too.

Mix about a table spoon of butter or olive oil with:
1/4 cup of brown sugar
1/4 cup of maple syrup (real, not ms butterworths or log cabin ...)
1 large teaspoon of molassas (sp?)
A dash of sals and pepper
Heat on the stove top or in the microwave and mix well
(good for about 2 to 3 servering size fillets, so double up if you are serving more than 2 people...)
baste on to the fresh fillet before placing on the HOT BBQ (save half to be basted on after cooking for a while)
Cook until about 80% done (flakey on the outside, still firm and very red\pink in the center)
Baste with remaining glaze
finish off in your oven using your broiler. Watch carefully - you just want to crisp the top a little (or a lot if you like the top more crisp).

This stuff melts in your mouth and is not as rich and fishy tasting as those garlic\lemon\dill\mayo types of recipes...

Give it a shot. You'll like it