The Atlantic salmon guides on Canada's George River used to make this right on the river bank as a treat for their sports. I've done the same with Pacific salmon in the Great Lakes. It actually works with any fish that can be cut into steaks.
4 salmon steaks cut about an inch thick
3 tbls Dijon mustard
2 tbls extra virgin olive oil
½ cup dry white wine
Salt & pepper
Mix the oil, mustard, wine, salt and pepper in a zipper bag. Add the salmon steaks and marinate, in the cooler, for two hours.
Oil a grill rack set four inches over hot coals. Lay the steaks on the rack and broil a total of ten minutes, turning and brushing with the marinade at least twice during the cooking.
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