4 salmon steaks, 1" thick (6 oz. each)
Basting Sauce (reserve 1/2 c. for salad dressing or to baste grilled veggies)
1/2 c. olive oil
1/4 c. fresh lemon juice
1 tbsp. snipped fresh dill or 1 tsp. dried dill
1 tsp. crushed garlic
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. Dijon mustard

Whisk all basting sauce ingredients in small bowl. Cover. Let stand at room temperature 2 hours or refrigerate 24 hours.

To Grill: Place fish on lightly oiled grill. Cook 8-10 minutes turning once and brushing both sides with sauce. Fish is done when thickest part is barely opaque when tested with fork.