Pretty much all of the above. Sounds like I'm not the only one who migrated to less is better.

If I'm cooking for just myself it's either marinated for an hour or two in Yoshida's and topped with chopped garlic, dill and Johnnie's or just brushed with olive oil and then garlic, dill, Johnnie's.

Friends and family though insist on the following despite my protests........

1/2 stick butter
Chopped garlic
Dill
Johnnie's
Hot Shot pepper mix
Dash of tobasco
Light Mayo
1/2 chopped red onion

Melt butter and add garlic, dill, Johnnie's and pepper.
Remove from heat.
Add mayo and mix until there is a nice creamy consistancy.
Add onion
Add tobasco to taste.
Mix well and keep in refrigirator until ready to be added to fillets.

A spritz of olive oil Pam spray, a sprinkling of coarse ground pepper, a little garlic powder, a little salt. Spray the hot grill with Pam so the fish doesn't stick.

I just use salt and pepper, but for a change I will mix fresh basil, parsley and red pepper flakes in mayo. The pepper flakes add an interesting kick, but, as Parker mentioned above, the most important part is to remove from heat before its completely cooked. It took me years to finally figure this out.

Here is my proven method when working on computers:

Start with a screwdriver. Once you've used the screwdriver to your liking, open up that cold case and dig in. Top it off with some whine when things don't work out right, or you can't see straight.

Simple is best, oil or butter, on the meat side. Grill on hot. Flip as soon as the meat "releases", add some oil, pepper and salt.

Elkman dropped by with a summer run the other day, I used lemon pepper in lieu of regular pepper. Tasted great.

Quality fish does not need much help. Non-quality fish gets released.

Amen, brother, amen.

That's what I usauly do, but wanted to try something different for a change. Tried Parkers receipe and it came out really good! The only thing I would change,would be, using the low sodium Soy sauce.

Thanks for the replies..there are several on here that I'm going to try.

Get equal parts lemon juice, butter, and brown sugar simmering on the stove. Grill salmon 1/3 to 1/2 way through, flip the salmon over and baste with the sauce. Add wine to taste as an option.

- or -

same thing with the salmon but make your sauce with equal parts butter and lemon juice and a chopped onion. Simmer until onion is translucent and spoon onto cooked side of filet while the other side cooks.

Real simple and nummy receipe. Quantities depend upon the size of the fillet. Take equal portions of brown sugar & Cajun Blackening seasons, mix, pat on fillet. Then bake at 350 20 to 35 minutes depending on the thickness of the fillet; or BBQ/Grill but put on some double thickness tin foil, cooking time about the same as baking. Be aware, it smokes a LOT.