Fillet one coho, chinook or Atlantic salmon, remove the skin, rib bones and lateral line bones. Trim off as much of the gray lateral line flesh as possible and cut into serving sized pieces.
Place in a plastic bag and squeeze the juice of one large lemon into the bag, add seasoning salt, lemon pepper and black pepper to taste and set in a refrigerator to firm up.
On a hot charcoal grill put a couple layers of aluminum foil down and lay the fillets on the foil. Top each fillet with a pat of butter, close the grill lid and cook for 10-15 minutes or until the fillets are easily flaked with a fork. Thin fillets will cook faster and thicker fillets may take a little longer to cook.
Remove from the grill and place on a platter in the refrigerator to chill. When the salmon is cold, break up the fillets into small pieces and place in a bowl. Add chopped dill pickle and chopped sweet onion (onion optional) and mix in a couple big spoons of Miracle Whip to create a creamy sandwich spread. Taste and add a little more pepper and seasoning salt if needed. Mayo can be substituted for Miracle Whip for those who like that flavor better.
Spread on a good fresh bread coated with butter and add a slice of Coby Jack cheese. For a different twist, toast the bread and use a micro wave to melt the slices of cheese for a few seconds before serving warm.