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Clean salmon.
Cut into steaks 1 to 1.5 inches thick.
Barbecue with the cover on over medium-to-hot coals for 10 to 14 minutes.
Flip about halfway through the time.
Fish is done when skin is loose to the touch and meat in the thickest part has turned from tranluscent to pink or white,and is slightly flaky.
Serve with salt and pepper or lime-dill sauce.
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