Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.