1/3 c. olive oil
1/4 c. freshly squeezed lemon juice
1 tbsp. snipped fresh dill or 1 tsp. dried dill weed
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. Dijon mustard

4 salmon steaks about 1" thick (6 oz. each)

Whisk all basting ingredients in a small bowl. Cover; let stand at room temperature at least 2 hours or refrigerate up to 24 hours to allow flavors to develop.

To grill: Place fish directly on lightly oiled grill 4-6 inches above hot coals. Cook 8-10- minutes turning once and brushing twice with sauce. Steaks are done when thickest part is barely opaque when tested with fork.

To cook indoors: Set oven selector to broil. Arrange steaks on lightly oiled broiler pan rack. Broil 4-5 inches from heat source as above.