This one works great for salmon or steelhead and is just about foolproof.

Lay fillets, skin side down, in a disposable foil baking pan. Crumble a couple of handfuls of brown sugar over the top of the fish and pour on a few healthy glugs of soy sauce and white wine. Optionally pile some thinly sliced sweet onions on top.

Put the pan on a medium hot BBQ with some alder chips to add a little smoke, and cover. Every five or ten minutes, spoon some of the liquid over the top of the fish and keep doing it until the liquid starts to carmelize into a thick, terriyaki-like sauce. It's done! It takes 20-30 minutes total.