2 center-cut salmon steaks (8 oz. each), 1 inch thick
1 tbsp. olive oil
2 tbsp. lemon juice
Salt and freshly ground black pepper, to taste
4 soft rolls, halved crosswise.

1. Brush both sides of salmon with oil. Sprinkle with lemon juice, salt and pepper. Let rest for 15 minutes.

2. Grease the grill with cooking spray to prevent sticking. Place salmon in center of grill over medium-hot coals and cook for 8 to 10 minutes, turning once. Lightly toast rolls on side of grill.

3. Divide cooked salmon into 4 pieces, removing any skin and bones. Spread 1 tablespoon of tartar sauce on both halves of each roll. Place salmon on bottom halves and place top of roll over salmon. Serve warm.

Serves 4.