Barbecued Salmon with Mango-Chile Sauce

1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.

2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve.