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Put sesame oil and olive oil on aluminum foil and spread evenly to approximately the size of the salmon fillet. Lay salmon fillet on top of the oil. Melt butter. Drizzle lemon juice and then butter on top of salmon. Lightly sprinkle salmon with Lowrys Seasoning Salt, mustard powder, black pepper, paprika, cayenne pepper, and chili powder. Cover entire surface of fillet with sesame seeds.

Cooking Procedure: Turn gas grill to hottest setting. Put on salmon and shut the lid. Check periodically until moisture forms on top of salmon and sesame seeds start to change color. Skin should be dancing on top of foil and making crackling noises. Check thickest part with fork for doneness. When almost done (about 10 minutes on our grill), poke small holes in foil with fork so oil drips out and catches fire (be careful!). Shut lid and let salmon smoke for a few minutes. Remove to plate. Fillet should separate from skin with a spatula. Skin is bitter. Some people can eat it, but we do not serve fillet with skin, because most people dont like it.

"ON THE SIDE"
Grilled red bell pepper and stuffed mushrooms. No seasoning on the peppers, but some people like to add a little salt. The mushrooms are portabella caps stuffed with sliced prosciutto and mozzarella roll. Sliced chives add a nice spicy flavor.