1/2 cup catsup
1/4 cup salad oil
3 tablespoons Lemon juice
2 tablespoons vinegar
1 tablespoon hickory liquid smoke
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 drops Tabasco sauce
1 teaspoon powdered mustard
1/4 teaspoon celery salt
1 tablespoon soy sauce
1 garlic clove, chopped

Combine all ingredients and mix well. Makes about 11/2 cups.

6, 6 to 8 ounces each salmon steaks
2 tablespoons salt
1 cup water

Place salmon in a shallow pan. Mix salt and water and pour over steaks; soak in salt solution for 3 minutes. Place steaks in clean pan. Pour sauce with parsley and dill seed, sliced mushrooms may be put on top of each over steaks; marinate for 30 minutes. Charcoal broil or oven broil steaks 8 to 10 minutes, or until fish is lightly browned on 1 side; baste with sauce. Turn steak and broil 5 minutes longer or until flesh flakes easily; baste with sauce. Serve remaining marinade sauce with steaks.

SERVES 6.