Instructions: Rinse salmon under cold running water and set aside. In a shallow glass bowl, combine all remaining ingredients. Place salmon steaks in a single layer in marinade. Cover and refrigerate 1-2 hours. Remove from refrigerator; bring to room temperature. Remove salmon, reserving marinade, to well-oiled wire toast racks. Top each steak with a green pepper ring and an onion slice. Close rack and barbecue, vegetable side down, over medium-hot coals for 5-7 min. or until lightly browned. Baste with marinade, turn, baste again. Continue barbecuing 5 min. more or until flesh is opaque when fork-tested.

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