Instructions: Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.

Cream butter with shallot and parsley; cover and set aside.

Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Serve each salmon portion with a dollop of seasoned butter.

This recipe yields 4 servings.

NOTES :

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