Uncle Bill's Barbecued Salmon - Assyrian Style

I found this recipe in one of our newspapers, then modified it to come up with an excellent tasting Salmon.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  large garlic cloves, minced
• 2  tablespoons lemon juice, freshly squeezed
• 2  tablespoons extra virgin olive oil
• 1  teaspoon ground cardamom
• 1⁄2 teaspoon ground cloves
• 3⁄4 teaspoon salt
• 2  tablespoons Dijon mustard
• 1⁄4 cup sesame seeds
• 4  tablespoons  minced fresh dill weed or 2  tablespoons dried dill weed
• 4  only 3/4-inch thick fresh salmon steaks (about 2 lbs)
•  lemon wedge

Directions

1. In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
2. On a plate, mix together sesame seeds and dill.
3. Rinse salmon steaks; drain well and pat dry with paper towels.
4. Add steaks to oil mixture (one at a time) and turn to coat well.
5. Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
6. Lightly oil a mesh barbecue grill and place steaks on grill.
7. Preheat barbecue to medium-high heat.
8. Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
9. Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
10. General rule of thumb, is about 20 minutes per 1 inch of thickness.
11. Transfer steaks to individual plates and serve with lemon wedges.
12. You may also use salmon fillets with skin on.
13. Grill firstly with skin side down, then turn over and continue grilling until done.