Score the salmon

• Pat the salmon steak dry and place it on a board.
• Cut shallow cracks across the flesh so the seasoning can sink in.

Coat with the binder

• Brush the light mayonnaise all over the salmon, working it into the cracks.

Season generously

• Sprinkle the lemon pepper seasoning evenly over the fish.
• Add the smoky seasoning and press it into the surface.

Top with jalapeño and brown sugar

• Lay the thinly sliced jalapeño all over the salmon.
• Scatter the brown sugar on top, concentrating it on the jalapeño slices.

Grill the salmon

• Heat the grill to medium-high, around 275 °F.
• Grill the salmon until the sugar caramelizes and the fish flakes, turning once.

Rest and serve

• Let the salmon rest briefly, then serve straight from the grill.