Butter and Herb Salmon

 

1 clove garlic, chopped 4 (6 ounce) salmon fillets 1/2 cup butter 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice

1/4 cup white wine 1 teaspoon garlic salt 1 1/2 teaspoons chives 1/4 cup chopped fresh dill

 

	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
	Place garlic and butter in a saucepan over low heat to melt the butter and cook the garlic Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, garlic salt, and chives.
	Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
	Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.