This sauce recipe is adapted from the classic French sauce, beurre blanc, literally "white butter," It is best when prepared at the last minute. However, one can start the recipe before grilling the fish and then whisk in the butter as soon as the fish is done. If you're rushed, don't bother to strain out the shallots.
To broil salmon, place on broiler 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.