785—Broiled Salmon

Cut the salmon to be grilled in slices from one inch to one and one-half inches thick. Season with table-salt, sprinkle with melted butter or oil, and grill it for the first part on a rather brisk fire, taking care to moderate the latter towards the close of the operation. Allow about twenty-five minutes for the grilling of a slice of salmon one and one-half inches thick. Butter à la Maître d’Hôtel, anchovy butter, and devilled sauce Escoffier are the most usual adjuncts to grilled salmon.