Barbequed Salmon (Bob's)

Bob knew what he was doing with this one. No fussy marinades, no laundry list of ingredients. Just thick salmon steaks and a buttery basting sauce that lets the fish do the talking.

Melted butter, fresh lemon juice, white wine vinegar, and grated lemon zest come together in a quick stir. A touch of garlic salt and an optional dash of hot sauce round it out.

Brush it on generously, tent the salmon with foil on the grill, and baste as you go.

The result? Smoky, flaky salmon with a bright, buttery finish that tastes like summer on the coast.

Pro Tips

• Oil your grill grates well before cooking. Salmon sticks ruthlessly to a dry grill.
• Use a foil tent or close the grill lid to trap heat and cook the steaks evenly without drying them out.
• The steaks are done when they flake easily with a fork but still look slightly translucent in the center. Carryover heat finishes the job.
• Squeeze extra lemon over the salmon right before serving for a burst of brightness.