Place 1 inch thick salmon steaks into a glass pyrex pan
Pour a few glugs of Chardenet ( or other white wine) all over the steaks
Sprinkle a few cloves of coarsely chopped garlic over steaks
Sprinkle a lot of garlic powder over all the steaks
Cut end off a lemon and squeeze the lemon over all the steaks
Cut up one or two shallots (1/2 to 1 inch pieces) and sprinkle over steaks
Then cut two or three pieces of the same lemon and place over the steaks.
Cover with saran wrap and let marinade 3- 5 hours.
Heat up BBQ to Hottest level and then prepare the following:
Melt one stick of butter in a mug (microwave),
Squeeze a whole lemon into the cup, add 1/2 teaspoon of garlic powder and one
table-spoon of honey.
Stirr very well and keep warm by setting in close to the BBQ. Stirr from time
to time.
Spray non-stick onto the BBQ grill
Place steaks onto grill and turn the heat down to medium or low, and
immediately baste steaks with lemon/butter/honey mixture.
Keep from constant flaming. Slight burst of flame when applying the butter is
ok.
Close top and cook for about 10 minutes watching to make sure it doesn't
burn.
Use metal spatula to turn steaks over. Be gentle.
Baste again on top.
Test one piece and remove when flakey.
Remove from BBQ and dip basting brush into mixture and just dab each steak
with the corner of the brush.
Serve