Salmon, arctic char, and halibut are great for steaks done on the grill. Steaks come from larger fish, and larger fish tend to be fattier, and fat equals flavor, of course. When buying, request slices that are at least 1″ thick.
4 salmon steaks, 1 inch thick
2 tablespoons Crisco Oil, butter or margarine
3/4 cup peeled, seeded and chopped cucumber
1/4 cup finely-chopped celery
2 tablespoons chopped green onion
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon granules
1/2 teaspoon pepper
1 cup half-and-half (50/50 milk and cream)
1 egg yolk, slightly beaten
 Turn in the grill in you oven or light you barbecue. Place salmon steaks in a broiler pan or on yourgrill grid. Broil 3 to 4 inches from heat, 10 to 15 minutes, or until fish flakes easily with fork, turning over once.
 Meanwhile, heat Crisco Oil in small saucepan. Add cucumber and celery. Sauté over moderate heat until tender-crisp. Add onion. Sauté 30 seconds longer. Stir in flour, bouillon granules and pepper. Blend in half-and-half. Cook, stirring constantly, 5 to 7 minutes, or until thickened andbubbly. Blend small amount of hot mixture into egg yolk. Add back to hot mixture. Cook, stirring constantly, 1 minute. Serve with salmon.