Whisk all the barbeque butter ingredients together in a small saucepan on low to medium low. It should be thick, but if it’s too thick, you can thin with a little water and a little more red wine.

Swipe a small amount of the butter over the salmon.

Cook the salmon on the grill or in a grill pan or frying pan flesh side down first. This prevents the skin from sticking to the pan and then later to the fish. Watch the side of the fish.

When you see that the meet has cooked about halfway through, flip the fish to the skin side. Cook another minute to three minutes until the flesh is resistant to pressure and springs back rather than sinking in. I serve my salmon medium rare to medium so the salmon is just cooked through but just warm in the center.

Top with a little more barbeque butter. Serve with potato salad and kale salad. And from a practical standpoint, make sure both the salads are ready before you start cooking the fish.