My brother lives in upstate NY (Rome, NY) and goes fishing every fall at Salmon River. This time of year, the salmon run up the river to spawn, and fly fishing is avid here. These salmon are in fresh water, and referred to as Steel-head. The main difference, aesthetically speaking, is that the meat is white, as opposed to pink. This is a fairly quick and easy recipe, since fish needs to be in marinade for as little as 30 minutes. Adapted from Weber's Big Book of Grilling.
Mix all ingredients below, and marinade fish for 30 minutes or longer. Remove fish from marinade, and reserve remaining marinade. Grill over INDIRECT high heat, for 10~20 minutes, depending on size of fish. During the last 5 minutes, brush remaining marinade on fish. I grilled directly on the (clean) grate, skin side down, and removed carefully with 2 spatulas when done.
1 large Salmon (or steel-head) filet. Salmon steaks may also be used
1/2 cup olive oil
1/2 cup soy sauce
2 tbsp dijon mustard
2 tbsp brown sugar
1 tsp rice vinegar