• Place salmon steaks in an ungreased 11x17 baking dish.

  Beat remaining ingredients (except bay leaf) together.  Stir in bay leaf and drizzle over the fish steaks. 

  Cover and refrigerate for 1 hour turning after 30 minutes.

  Remove fish from marinade and reserve for later.

  Grill fish uncovered about 4-5 inches from coals. 

  Turn only once but brush with marinade often. (Approx. 10-12 minutes or until fish flakes.)

  Boil remaining marinade and serve over fish. 

  This could be prepared under a broiler as well, basting with the marinade as you go.

Tips for Grilling Fish

• Make sure your grill is scraped very clean and smooth because fish sticks easily.

  You can oil your grill using canola or corn oil.

  After rinsing the fish fillets or steaks, coat with salted cornmeal to protect the fish from the grill.  This also makes a very crispy coating.

  Try to prevent flames from ever touching the fish. 

  If the fish is sticking, brush with a little oil. 

  Whole fish on the grill should be wrapped in foil to get a uniform heat inside. 

  Small fish or seafood often works better on skewers.