Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to mix.

Place salmon in a ziplock bag and add marinade.

Place in refrigerator and marinate 3-6 hours.

Remove salmon from refrigerator about 30 minutes before cooking and ‘pat” dry with paper towels.

Mix together butter and maple syrup and brush over entire surface of salmon. Sprinkle with a liberal amount of Dizzy Pig's Raging River Rub.

Big Green Egg set-up : raised grid, direct, dome temperature at 350-400 degrees.

Place salmon on raised grid, close egg dome and cook 15-20 minutes, depending on thickness. It's best to 'undercook' to prevent drying out. Salmon is done when a knife inserted in the fillet slides in easily with no resistance,

Remove salmon, brush on any remaining maple syrup-butter, and wrap in foil for 5-10 minutes before serving.