Rub a generous portion of brown sugar into your salmon fillets. Shake black pepper to evenly cover the surface of the fillets. Place fillets scales down on foil on the grill. Grill or smoke (smoking over hickory chips is especially good)until meat is flaky. The skin and scales will stick to the foil after grilling allowing you to easily peel the skin away from the meat. Serve hot or use cold leftovers on crackers as appetizers.