Slice 2 lbs. whole, cleaned salmon into 3/4 inch steaks, sprinkle with salt and refrigerate for 1 hour.

Brush salmon steaks with butter and place on oil-brushed charcoal grill, far enough away from the hot embers so they do not get scorched. Grill about 10 minutes, then turn over and grill until done. The fish flakes easily when done. Do not overcook. Baste with butter a few times during cooking.

On platter sprinkle salmon steaks with melted butter and decorate with lemon wedges. Serve with french fries, lettuce & vinaigrette salad, and preferably homemade tartar sauce.

Note: You can also place salmon steaks on a rack and broil them in your oven.