1/3 c. orange juice
1/3 c. soy sauce
3 tbsp. peanut or vegetable oil
3 tbsp. catsup
1 tbsp. honey
1/2 tsp. ground ginger
1 clove garlic, sliced
4 salmon steaks (about 6 oz. each)

In shallow glass dish, combine all ingredients except salmon steaks. Add salmon steaks, turning to coat with marinade. Cover and refrigerate 1 hour. Drain salmon; reserve marinade. Grill salmon, on uncovered grill, over hot Kingsford Briquets 5 minutes. Carefully turn salmon steaks, brush with marinade and grill 5 minutes longer or until salmon flakes easily when tested with fork.