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| "Best" Barbecued Salmon Steaks |
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¼ cup olive oil |
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¼ cup melted butter |
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¼ teaspoon lemon or lime juice |
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¼ teaspoon salt |
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¼ teaspoon pepper |
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¼ teaspoon Worcestershire sauce |
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¼ teaspoon thyme or tarragon, crushed |
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1 large clove garlic, minced |
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1/8 teaspoon cayenne pepper |
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6 salmon steaks, 6-8 oz each |
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Combine all ingredients except salmon steaks. |
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Mix well. Brush both sides of each steak. |
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Place on cooking grid and grill over medium-hot charcoal briquettes allowing 10 minutes per inch of thickness of salmon or until flaky. |
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Brush fish frequently with sauce, turning once halfway through cooking time. |
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Brush steaks thoroughly before removing from cooking grid. |
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