4 (3/4 inch) salmon steaks (6 oz. each)
2 to 3 coarsely crushed black peppercorns
Salt to taste
1/2 c. butter, melted
Juice of 1/2 lemon
Parsley, finely chopped for garnish
4 slices lemon for garnish

Heat grill. Press the coarsely crushed black peppercorns into the flesh of the salmon steaks with the heel of your hand and sprinkle with salt. Brush the steaks with half the melted butter and sprinkle with lemon juice. Grill the steaks about 4 inches from the heat for 8 to 10 minutes on each side, brushing with the rest of the melted butter. When the steaks flake easily with a fork, place them on a heating serving dish and garnish with finely chopped parsley and lemon slices.