Serves 4
4 salmon steaks, 1-inch thick, 4-6 oz.

Ginger Oriental Marinade
1/3 cup vegetable oil
3 tablespoons white vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon pepper

In medium bowl, combine all marinade ingredients. Blend well. Place salmon steaks in a shallow glass container and pour marinade evenly over fish. Let stand, refrigerated, 20 to 30 minutes, turning several times.

Cook steaks on an open grill over medium-hot coals for 8 to 10 minutes, basting and turning once.

Fish is done when flesh flakes easily with a fork.

3/4 cup Teriyaki sauce
4 Salmon Steaks, 1-inch thick, each 4-6oz.
Pour Teriyaki sauce evenly over fish, let stand for 20 to 30 minutes, turning several times. Cook steaks on an open grill over medium heat for 8 to 10 minutes, basting and turning once (cook fish approximately 10 minutes for every inch of thickness). Fish is done when fish flakes easily with a fork.