1. In a small bowl, combine the brown sugar, olive oil, soy sauce, lemon juice, black pepper, and minced garlic, mixing well.
2. Place the salmon in a large zip-lock bag or shallow glass baking dish. Pour the marinade over the salmon, ensuring it is fully coated. Seal the bag tightly or cover the dish with plastic wrap and refrigerate to marinate for 1 to 3 hours.
3. Preheat the grill to medium-high heat.
4. Take a large piece of heavy-duty aluminum foil and remove the salmon from the marinade. Place the salmon skin-side down in the center of the foil. Fold the long sides of the foil over the salmon, then fold the short sides to create a sealed packet.
5. Transfer the foil-wrapped salmon to the grill over indirect heat (not directly over the flames) and close the grill lid. Cook for 15-18 minutes, or until the salmon is almost fully cooked.
6. Lightly oil the grill grates directly over the flames. Carefully open the foil packet, then use one of the foil’s long edges to flip the salmon onto the grill grates over direct heat. Grill for 1-2 minutes, just until the top is charred and grill marks appear, making sure not to overcook.
7. Use two large spatulas to carefully remove the salmon from the grill and transfer it to a serving platter.
8. Garnish with chopped fresh parsley and lemon wedges before serving.
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