To broil salmon, place on foil-lined sheet pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once and brushing with any remaining oil mixture as directed. Be sure to keep a close eye on salmon while broiling.
Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish.
Look for wild salmon from Alaska in the summer time, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh like salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before adding the thinner pieces.
Salmon fillets that are cut into an even thickness will be easier to grill, because they will all be ready at the same time.
Salmon is perfectly done when it is pink, cloudy-looking and flakes easiy with a fork.
This sauce recipe is adapted from the classic French sauce, beurre blanc, which means white butter.
To store fresh herbs, wrap in slightly damp paper towels, place inside a resealable food-storage plastic bag and refrigerate.
