4 fresh or frozen salmon steaks, cut 1 to 1 1/4 inches thick (about 2 lbs.)
1/4 c. cooking oil
1/4 c. orange juice
1/4 c. dry white wine
3 tbsp. snipped parsley
2 cloves garlic, minced
1/4 tsp. salt
Dash of pepper

Thaw salmon, if frozen. Place salmon in a shallow dish.

For Marinade: In a small bowl, combine oil, orange juice, white wine, parsley, garlic salt, and pepper. Pour over salmon in dish. Turn salmon to coat with marinade. Cover and refrigerate for 6 hours or overnight, turning the salmon several times.

Drain salmon, reserving the marinade. Pat the excess moisture from the salmon with paper towel. Grill salmon on an uncovered grill directly over medium hot coals for 7 minutes. Turn and grill for 6 to 8 minutes more or until salmon flakes easily when tested with fork, brushing occasionally with the reserved marinade. If desired, serve with lemon wedges.