1. Heat a charcoal grill until coals form white ash, or preheat a gas grill to medium-high. For the glaze, combine the brown sugar, mustard, and soy sauce in a medium bowl and mix well. For the sauce, transfer 1 tablespoon glaze to a small bowl. Add the vinegar and mix well. Set aside.

2. Brush the tops of the salmon steaks generously with half of the glaze. Place the steaks, glaze side down, on the grill rack. Grill until slightly charred on the bottom, about 5 minutes. Brush the tops with the remaining glaze. Turn the salmon over and grill until slightly charred on the bottom and just opaque in the center, about 5 minutes. Transfer to plates and drizzle with the reserved sauce.


Avoid Sticking
Like many fish, salmon can stick to the grill. Using a fishbasket can help prevent sticking, but if you don't have one, add 1 tablespoon vegetable oil to the glaze and oil the grill before placing the salmon on it.