"Grilled Salmon/Trout with Mustard Sauce"

This has been a favorite recipe for Salmon and Trout for many years. Melt in a saucepan 2 sticks butter
Add: 1 tsp lemon pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
Simmer low just until spices dissolve and remove from heat.
Let cool a couple minutes.
Add: 2 tblsp lemon juice
4 tblsp yellow mustard
Stir/whip briskly until creamy smooth.
You may have to place back on low heat if the butter and mustard remain seperated. Remove from heat immediately and continue whipping for a minute or two.
The main thing with this recipe is not to get it too hot and "break" the butter, because the sauce will remain seperated and never go creamy if this happens.

Place fillets (skin side down) in a foil/tinfoil pan just big enough to hold fish. Pour sauce over fish. Cook 30-45 minutes on a covered grill - just 'til edges of fish start to brown. Go a bit longer with the lakers to cook out more of the grease and dry up the fillets a bit.

To remove fish from pan - slide a spatula between the meat and skin - leaving skin stuck to pan.
Flip fish over and remove the dark colored fat
this is where any fishy taste comes from.
Drizzle with a little butter from the pan.
Enjoy!