• 2 lbs. Salmon steaks
  • 1/4 c. Soy sauce
  • 2 tbsp. Ketchup
  • 2 tbsp. Melted fat or oil
  • 2 tbsp. Chopped parsley
  • 1 tbsp. Lemon juice
  • 1 clove Garlic, finely chopped
  • 1/2 tsp. Oregano
  • 1/2 tsp. Pepper
Thaw steaks if frozen.  Cut into serving-size portions and place in a single layer in a shallow baking dish.  Combine remaining ingredients.  Pour sauce over fish and let stand for 30 minutes, turning once.  Remove fish, reserving sauce for basting.  Place fish in well-greased, hinged wire grills.  Cook about 4 inches from moderately hot coals for 8 minutes.  Baste with sauce.  Turning and cook for 7-10 minutes longer or until fish flakes easily when tested with a fork.
Makes 6 servings.