|Salmon steaks||4 (At Least 3/4 Inch Thick)|
|Lemon juice||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Black pepper||To Taste|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Approximately)|
Rinse fish; pat dry with paper towels.
Combine lemon juice and soy sauce in a shallow glass dish.
Place steaks in dish; let stand at cool room temperature no more than 15 to 20 minutes, turning steaks several times.
Remove fish; discard marinade.
Season lightly with salt and pepper.
Oil hot grid to help prevent sticking.
Grill salmon, on a covered grill, over medium Kingsford briquets, 10 to 14 minutes.
Halfway through cooking time, brush top with barbecue sauce, then turn and continue grilling until fish turns from translucent to opaque throughout. (Grilling time depends on thickness of the fish; allow 3 to 5 minutes for each 1/2 inch of thickness.)
Remove fish from grill; brush with barbecue sauce.