These are my two favorite marinades - for grilling steak and/or salmon.

Steak Marinade 

This is a basic Teriyaki sauce. The oils and wine in it help tenderize the meat. I like to use shoulder cuts; personally I prefer a London broil cut because it is thicker.

Ingredients 

1 cup soy sauce 

1/8 cup vinegar (rice vinegar is preferred) 

1/4 cup brown sugar 

1 cup white/rice wine 

2 tablespoons lemon juice 

1/4 cup fresh chopped garlic 

1/4 cup peanut/canola oil 

1 tablespoon sesame oil 

Instructions 

1. Start at least 24 hours (preferably 36 hours) before the BBQ. Fill a 9x11" baking pan/Tupperware container with:
2. Stir it all up and add the meat. Poke the meat all over and on both side with a fork. Cover and refrigerate.
3. Turn the meat every six to ten hours.
4. To cook the meat, place it on the grill for 6 to 10 minutes, turn it, and let it cook for another 4 to 8 minutes. The time will vary based on the heat of the grill, thickness of the meat, and how you like it prepared.
5. You can check how well done the meat is by making a cut into the meat at its thickest point.

Marinade for Salmon Fillets 

I was introduced to this marinade on my first trip to Alaska. You can make it with or without the mustard.

Ingredients 

1 cup (2 sticks) of melted butter 

1 cup soy sauce 

1 cup maple syrup (1/2 cup brown sugar will also work) 

1/8 cup Dijon mustard 

1 tablespoon of fresh dill 

Instructions 

1. Combine ingredients
2. Place the salmon in fish side down (scale side up). Let it sit for at least one hour (over night is preferred) before cooking.
3. When it comes time to cook the salmon, place it on the grill, scale side down. Allow it to cook for 8 to 12 minutes (depending on the thickness of the fillet and heat of grill).
4. Spoon extra marinade on top of the salmon.
5. The salmon is done when it becomes flaky.