When barbecuing filleted salmon, cook with skin on, skin side down and do not turn. Steaks may need to be turned. Grill until done, about 10-15 minutes. Or, flake apart, and when flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges.
Leftovers are great in sandwiches, or blended with sour cream, mayonnaise and dill as a cracker dip.
I like to add to the hot coals some alder chips soaked in water a few minutes before grilling in order to get a more smoked flavor.