Mass quanitites of fresh Alaskan salmon are served up at many local salmon bakes. Other than using harwood coals, the secret as to why this fish is so good is that its fresh, the tourists are starving, and the sauce. Recipe follows:
1 c brown sugar mixed into 1 stick melted butter and juice of 1/2 lemon. Dredge fillets in oil, place skin side down and baste liberally with sauce.
This recipe from "Life's a Fish, and then you Fry" from R. Bayliss (Rebel without a Cod). Great fish cookbook with recipes you've never seen before (Licorice Salmon, Snapper Chili): look for it.