In a small sauce pan over medium heat, melt the butter. Add the honey, brown sugar and lemon juice. Stir until brown sugar has dissolved. Set to the side and cool.

Help with the honey: Here’s a trick. Microwave the container of honey for 30 seconds. This will help the honey pour out easier. Spray the measuring cup with Pam Spray. This will help prevent some of the honey remaining in the measuring cup when you pour it out.

Arrange salmon in a dish with sides. Pour marinade over the fish, cover and refrigerate for 30 minutes but no longer than an hour. Sprinkle dill over the salmon before cooking.

To Grill: Heat the grill to medium high heat. Oil clean grates with vegetable oil. Grill the salmon over medium high heat, 5-7 minutes per side. Baste with marinade a couple times per side. Garnish with lemon slices. Note: The rule of thumb is 10 minutes per inch of fish. For thicker filets, I close the cover for a little bit to ensure the fish is cooked through.

To Boil/Roast: Preheat oven broiler for 10 minutes. Arrange lemon slices on top of salmon. Place salmon underneath broiler for 2-3 minutes or until top of the salmon is golden brown. Remove from oven. Reduce heat to 375 degrees and place oven rack in upper third of oven. Bake for 15 minutes, brushing marinade over the fish a couple times.

Checking for Doneness: The salmon is done when it is opaque and slightly springy to the touch. The filet should spate with a fork but not flake.

Skinless vs. Skin On: It’s a personal choice. Some people prefer to cook with the skin on because of the important nutrients available in the skin. When grilling with the skin on, do not flip the salmon. Grill for 12-15 minutes, skin side down. When you’re ready to remove the salmon, the skin will adhere to the grill and should be able to use a spatula to remove only the fish from the grill. Once the grill cools, the skin can be easily removed from the grates.