From the kitchen of Kevin Taylor, the BBQGuru

1/2 cup kosher (coarse) salt
1/2 cup brown sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon dill weed
1/2 tablespoon savory

Mix together all ingredients breaking up any clumps.

Coat filets with a heavy layer, reserving a couple of tablespoons for later use.

Wrap in plastic wrap and refrigerate for 3-4 hours.

Unwrap and thoroughly rinse with cold water. You must rinse VERY clean, otherwise the fish will be much too salty.

Let fish sit out until it becomes slightly tacky, about 1 hour.

Prior to cooking, sprinkle with fresh ground black pepper and the remaining rub. Grill or broil until fish flakes easily with a fork. No need to turn over!

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