1/4 cup sherry
1/4 cup soy sauce
1 teaspoon minced garlic
1 teaspoon fresh ginger root, grated
4 4-ounce Alaska salmon steaks or fillets (4 to 6 ounces each)
1/4 cup butter, softened
1 tablespoon minced shallot (about 1 medium)
1 teaspoon fresh chopped parsley

Make marinade by combining sherry, soy sauce, garlic and ginger in a gallon size zip-lock plastic bag. Place salmon in marinade; turn to coat. Seal bag and refrigerate for 1 hour, turning bag over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Meanwhile cream butter with shallot and parsley; set aside, Serve salmon with dollop of prepared butter.