3 tbsp. brown sugar
4 tsp. Dijon or brown mustard
1 tbsp. soy sauce
1 tsp. vinegar
2 (7-8 oz.) salmon steaks (about 3/4 in. thick)

Combine brown sugar, vinegar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 Tbsp. glaze to small bowl. Brush one side of salmon steak generously with half of the glaze. Place salmon steaks, glazed side down onto barbeque grill (medium to high heat). Grill until glaze is slightly charred, about four minutes. Brush topside of salmon with remaining glaze. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about five minutes longer. Transfer salmon to plate and drizzle with one Tbsp of reserved glaze and serve.