For LOWER FAT , use Canola oil instead of the melted butter, (and half the quantity)
Barbecued Salmon Steaks          
4 ( 6 to 8 oz each), fresh or frozen Salmon Steaks  
1/4 cup of butter, melted, (or Canola oil and half the amount)  
1 1/2 tsp soy sauce  
1 tbsp lemon juice  
1 tsp Worcestshire sauce  
1 small clove garlic, crushed  
1 dash Tabasco sauce  
  Make full recipe even for 2 steaks or halve if preferred  
  Thaw salmon steaks if necessary  
  Combine remaining ingredients, mix well.  
  Brush salmon steaks generously with mixture.  
  Brush barbecue cooking grill lightly with canola oil, or spray cool grill with Pam (not over flame)
  Preheat barbecue on high 10 or 15 minutes.  
  Reduce heat to medium and place steaks on grill.  
  Allow 10 minutes per inch of thickness, or until salmon flakes easily with a fork.
  Turn once halfway through cooking time.  
  Baste frequently during cooking and once after removing from grill.  
  (We use about 12 minutes total for 3/4 to 1 inch steaks) Thicker steaks, increase time.)
  Makes 4 servings.