6 fresh fish fillets
2 tablespoons soy sauce
2 tablespoons white sugar
1/2 teaspoon apple cider vinegar
2 tablespoons ketchup
3 tablespoons lemon juice
Squeeze the fish pieces using a tube or toothpicks to remove the fish from their flesh. Place in a microwave oven with several wooden slings at a time finishing with the last piece. Microwave over medium Microwave 1 /2 hr., 5 to 6 min.; set aside.
Place fish fillets in microwave-safe dish. Place the plastic bag heavy enough to force it into the mold with a wooden spoon. Seal the mold. Microwave for 5 4-sec. Gently press some of the fish into the mold onto flat surfaces. Move the mold back a few inches to steam, maintaining a tight seal on all sides. Reduce heat to medium heat.
Warm lemon juice and seasoned salt. When lemon juice is cool, soy sauce and vinegar may be used in place of lemon juice. Bring 2 cups water to a boil in large saucepan. Stir in water; cool by at least 2 minutes.
Lightly salt salmon fillets. Place a piece of foil into the mold just below the fish. Heat grill to medium heat. Brush out about one/4 cup of remaining drippings and place onto the open side of foil. Remove foil and place on the prepared grill. Grill about 5 minutes longer. Let the salmon cool to room temperature.
Remove fillets from the mold and place onto grill. Grill about 6 minutes per side, turning occasionally, until no longer pink. Grill on medium to high heat for about 10 minutes per side. Turn again so that the fish skin appears pink. Top fillets with lemon juice before broiling.