Salt and pepper 1/4 c. bottled Italian-style salad dressing or hickory-flavored dressing 1/2 tsp. paprika 1 tsp. minced or grated onion 2 tsp. lemon juice Parsley for garnish

Wipe fish with damp cloth. Sprinkle both sides of salmon lightly with salt and pepper. Combine salad dressing, paprika, onion, and lemon juice. Pour over steaks, coating both sides, and let stand for about 20 minutes.

Lift steaks from marinade and drain briefly (reserve marinade). Place on heavy-duty foil and turn up edges to form a shallow pan. Place pan on barbecue grill 4-6 inches above a solid bed of glowing coals.

Cover barbecue and adjust dampers according to manufacturer's directions. (Make a hood of foil to enclose fish if cooking on an open grill.) Cook, basting frequently with reserved marinade, for about 20 minutes or until fish flakes readily when prodded in thickest portion with a fork. Makes 4 servings.