MIX 1 cup Kraft Regular BarBQ Sauce with 3 Tbsp. maple syrup and 1 Tbsp. Dijon mustard until well blended.

POUR over 4 (4 oz. each) salmon steaks or fillets in shallow glass or plastic dish; cover. Refrigerate up to 1 hour to marinate. Remove salmon from marinade; discard marinade.

PREHEAT barbecue to high heat. Grill salmon 10 to 15 min. or until flakes easily with fork, turning after 5 min.