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3/4 cup butter or margarine, softened
1 tablespoon lemon juice
1 1/2 teaspoons parsley dried
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons garlic salt
3/4 teaspoon dill weed dried weed (optional)
1/4 teaspoon black pepper
1/4 teaspoon sugar
4 salmon steaks 1-inch thick (about 1/2 lb. each)
In a small bowl, beat butter or margarine, lemon juice, parsley, onion, garlic salt, dill, pepper and sugar until well blended. Let stand for 30 minutes to develop flavor or cover and refrigerate up to several days. Use at room temperature.
Pat salmon steaks dry with paper towels. Spread each steak with 1 tablespoon of the seasoned butter.
Place steaks, buttered-side down, on grill about 4 inches above medium-hot coals. Cook for 5 minutes or until lightly browned. Spread each steak with 1 tablespoon of the seasoned butter. Turn salmon over and spread cooked side of each steak with 1 tablespoon of the remaining seasoned butter. Cook 5 to 7 minutes longer or until salmon flakes easily with a fork and is cooked along center bone.
Serve with lemon.