4 (6 oz. ea.) salmon fillets, skin on
1/2 cup (1 stick) unsalted butter, melted
coarse salt and freshly ground white pepper
about 4 tsp. fresh bread crumbs
lemon wedges, for garnish

HERB MIX:

2 tbsp. minced fresh parsley
1 tbsp. minced fresh dill
1/3 cup minced fresh chives

Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes.

Toss the parsley, dill, and chives together in a small bowl. Set aside.

Pour the butter into a soup dish. Dip each piece of fish into the butter to coat it on both sides, then lay the fish skin side down on a work surface and season with salt and white pepper.

Divide the herb mix among the 4 fillets, sprinkling it evenly. Sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. Drizzle each fillet with a little butter.

Set the fillets skin side down on the griddle. You'll hear an immediate and very satisfying sizzle. Broil the fish for about 3 minutes, until the crumbs are toasty and caramelized.

Shave fresh lemon zest over the top and serve with lemon wedges on the side.

Submitted by: Christine Churchill