Salmon With Beurre Noisette

Prepare a gas or charcoal grill or preheat the broiler. Adjust the rack so that it is 4 to 6 inches from the heat source.

Sprinkle the salmon with salt and pepper. Grill or broil until the first side is browned, about 5 minutes. Turn and cook the other side for 2 or 3 minutes, until the fish is done to your liking.

While the fish is cooking, put the butter in a small saucepan and turn the heat to medium. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper. Keep warm if necessary.

To serve, stir the lemon juice into the butter and drizzle a little of it over each piece of fish. Garnish if you like.

Cooking Variations:

Broiled Salmon Fillets: Fillets are more difficult than steaks to grill and should be broiled skin side down on one side only until cooked through.

Preheating the broiler will allow the fish to cook from both bottom and top. Total cooking time will be 6 to 12 minutes, depending on the thickness of the fillet.

Seared Salmon: Use a nonstick skillet and a thin film of olive, corn or canola oil. Cook the fish flesh side down over medium-high heat until it is almost cooked through and nicely browned. Turn and finish cooking.

Total cooking time will be 6 to 10 minutes, depending on the thickness of the fillet. You can also use this method for salmon steaks.