Ingredients:
4 salmon steaks, 3/4 to 1 inch thick
3 tablespoons lemon juice
2 tablespoons soy sauce
Salt and black pepper
1/2 cup Your favorite barbecue sauce
Fresh oregano sprigs
Grilled mushrooms (optional)
Directions:
Rinse salmon; pat dry with paper towels. Combine lemon juice and soy sauce
in shallow glass dish. Add salmon; let stand at cool room temperature no more
than 15 to 20 minutes, turning salmon several times. Remove salmon from marinade;
discard marinade. Season lightly with salt and pepper.
Lightly oil hot grid to prevent sticking. Grill salmon on covered grill over
medium Briquets 10 to 14 minutes. Halfway through cooking time brush salmon
with barbecue sauce, then turn and continue grilling until fish flakes easily
when tested with fork. Remove fish from grill; brush with remaining barbecue
sauce. Garnish with oregano sprigs and mushrooms.