• 2 lbs. Salmon steaks
  • 1/2 c. Butter or margarine melted
  • 2 tablespoons lemon juice
  • 1 tbsp. Chopped parsley
  • 2 tsp. Salt
  • Dash of pepper
Thaw steaks if frozen.  Cut into serving-size portions.  Combine remaining ingredients.  Baste fish with sauce.  Place fish in well-greased hinged wire grills.  Cook about 4 inches from moderately hot coals for 8 minutes.  Baste with sauce.  Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork.
Makes 6 servings.