Place salmon on a large flat pan. Combine remaining ingredients . Rub fish pieces with ½ the paste spreading evenly. Turn salmon over and repeat the process. Cover loosely with plastic wrap and refrigerate 1 hour.
To grill salmon,
cook over direct high heat. Place on grill. Slide a spatula under the fish steaks when rotating and turning them over. Don’t use a barbecue fork, which will puncture the fish. Rotate the fish 45 degrees to make an attractive crosshatch of grill marks. Grilled to rare the fish steaks will be done after 2-3 minutes per side; medium takes 4 to 6 minutes. Poke test for doneness: rare will be quite soft,with a little resistance at the surface; medium steak will be quite firm
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