1/4 c. fresh apple cider
6 tbsp. soy sauce
2 tbsp. unsalted butter
1 lg. clove garlic, crushed through a press
2 salmon fillets, 2 1/2-3 lb. each or 4-5 lb. salmon steaks, cut 1" thick
Sprigs of parsley or coriander & lemon slices for garnish

1. In a small non-corrodible saucepan combine cider and soy sauce. Bring to a boil over high heat, reduce the heat to moderate and simmer for 3 minutes. Add the butter and garlic; continue cooking, stirring occasionally until the liquid thickens enough to coat the back of a spoon (about 20 minutes). Remove the marinade from heat and cool to room temperature.

2. Pat the salmon dry and place skin side down on a rack. Brush the marinade evenly over the salmon. Let stand at room temperature 30 minutes.

3. To cook outdoors: When the coals are hot, oil the rack and place skin side down on the grill. Tent with aluminum foil and "bake" until flesh is slightly translucent in the thickest part (about 15-20 minutes). Better not to turn.

4. To cook indoors: Put the salmon skin side down on a well oiled broiler rack and broil 6 inches from the heat until the top is glazed and the flesh translucent (12-15 minutes). Garnish with parsley or coriander and lemon slices. Serves 8-10.