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This grilled salmon recipe is excellent from the grill, but it can be prepared very successfully under the broiler, too.

• 4 (1-1/2-inch thick) salmon steaks OR four 6-ounce skinless salmon fillets
• 1/4 cup (1/2 stick) butter, softened
• 1 shallot OR 3 scallions (white part only), minced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 1-1/2 teaspoons chopped fresh parsley
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon Dijon mustard
• olive oil

Combine the butter, shallot, tarragon, chives, parsley, pepper and mustard, mixing well. Brush the salmon steaks with butter mixture.

Brush the grill surface with olive oil to prevent sticking. Grill salmon over hot coals 6 to 8 minutes on each side, depending upon thickness, brushing frequently with remaining butter mixture. Salmon is done when it flakes easily when tested with a fork.

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