Grilled Salmon or Steelhead

 

Grilled Salmon or Steelhead

    fish, steaks (3/4″ to 1″ thick)
  equal parts to soy sauce butter
  equal parts to butter soy sauce
    lemon & pepper seasoning – to taste
  • baste cold fish steak with warm melted butter and soy sauce mixture. Allow to stand in fridge about 30 minutes;
  • baste again and sprinkle the lemon pepper seasoning before grilling on medium hot coals 5 to 7 minutes per side until flaky.
  • The soy sauce gives and nice seasoned taste and the butter a golden brown color. Very good.
submitted by: Dee Harrison – deecarolh@accs.net