4 salmon steaks (about 2 lbs. total), each about 1 inch thick
Salt to taste if desired
Freshly ground pepper to taste
2 tbsp. olive oil
4 sprigs fresh thyme or 1/2 tsp. dry
2 tsp. minced garlic
2 tsp. lemon juice
1 tsp. grated lemon rind
1/4 tsp. red pepper flakes
2 tbsp. melted butter

Preheat a charcoal grill or the broiler. Sprinkle the salmon with salt and pepper on both sides. Pour the oil in a flat dish and add the thyme, garlic, lemon juice, lemon rind, and pepper flakes. Place the salmon in the marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place (not in the refrigerator) for 5 minutes. Remove salmon from the marinade. Add the butter to the marinade set aside.

If the salmon is to be cooked on a grill, place it directly on the grill and cook, turning often, 5 to 6 minutes per side. If it is to be cooked under a broiler, arrange the salmon on a rack. Broil about 2 inches from the heat, leaving the door partly open. Cook 5 minutes and turn; continue cooking for about 5 minutes more. Transfer the salmon to the marinade. Turn the steaks to coat it on both sides and serve at once.