Serves 4.

1 salmon fillet (2 lbs.)
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
2 tbsp. minced lime zest
2 tbsp. minced fresh ginger
1 tbsp. fresh lime juice
4 tbsp. unsalted butter, melted

Rinse the salmon fillet and dry. Cut crosswise into four equal parts. Remove as many bones as possible using a strawberry huller, bone puller or needle-nosed pliers. Prepare a good-size fire in a barbecue. Let it burn until the coals glow red and are slightly covered with ash.

Season the salmon with the salt and pepper. Sprinkle with lime zest and the ginger and press them gently into the salmon. Thoroughly oil the grill using a paper towel dipped in vegetable oil. Set the grill 3 inches above the coals. Place the pieces of salmon on a sheet of aluminum foil that is about 2 inches larger than the salmon. (The foil shouldn't cover the grill.) Place on the grill. Stir the lime juice into the melted butter; pour half of it over the salmon, moistening the pieces all over. Cover the barbecue, making sure the vents are open. Cook for 8 minutes. Pour the remaining lime butter over the salmon. Cover and cook until the salmon is just opaque through, about 7 minutes. Check for doneness by making a cut in the thickest part of the salmon and pulling back the meat.

Transfer the salmon to a work surface. To serve, remove the skin by sliding a sharp knife or a spatula between the fish and the skin.