Ingredients

Vegetable oil cooking spray

Six 8- to 10-ounce salmon fillets, with skin, if possible

1/3 cup vegetable oil, such as canola or safflower

1 tablespoon seasoned salt

3 lemons, halved, for garnish

1 1/2 cups beurre blanc (recipe below)

Preparation

  1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot.

  2. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.