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The Cycle: Salmon will lay their eggs in inland waterways and once hatched, the baby fish travel to the ocean where they spend a couple of years growing. Then the few who survive return to their birthplace and lay more eggs, starting the process all over again. Smart little suckers!

Let's get started...

Go ahead and preheat your grill for direct cooking. Next collect the following ingredients from the frig or pantry:

   4 - 6oz salmon steaks or fillets - cleaned and scaled
   1 red onion, peeled and sliced thickly
   1/4 cup teriyaki sauce
   2 Tbs vinegar
   4 cloves garlic, minced
   1 tsp dried ginger
   1 tsp sesame oil

Rinse fish thoroughly and place in a glass dish, topped with onion slices. Combine the teriyaki sauce, vinegar, garlic, ginger and oil. Pour over salmon and onion slices. Marinate for 15 to 30 minutes. Remove salmon and onion from the marinade and place on a greased grill rack. Grill over hot fire for 10 minutes per inch of thickness of the fish. Serves 4.