Salmon steaks or salmon fillets, preferably fresh
3/4 c. (1/4 lb. + 1/4 c.) butter
2 cloves garlic, minced
1 1/2 tbsp. each dry mustard & soy sauce
1/3 c. dry sherry
3 tbsp. catsup

Combine all ingredients in pan and stir over medium heat until the butter melts. Rinse fish and pat dry. Use part of mixture to brush on fish and reserve the rest to pass when serving the fish at the table. Barbecue fish using your favorite method. You may wish to oil the grill so that the fish doesn't stick.