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)
	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. 	
 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support