andy and pf's advice is spot on.
if you have time beforehand, make a compound butter to be melted over the salmon as it finishes cooking.
soften a stick of butter (but not melted), and mix in the zest of 2 lemons, a good handful of chopped parsley, a heaping tsp of freshly ground black pepper, a 1/2 tsp of salt if using unsalted butter, and a clove or three of minced garlic.
mush it all together, then form into a log amd wrap tightly in plastic wrap. let sit in the fridge overnight or for a day or two.
when ready to cook, slice off a few thick coins of the compound butter, and as your steaks are on their last flip on the grill, put the buttercoins on top to melt down over the salmon.
or, if using a broiler, put the coins on top about 1/2 way through the time broiled.
another compound butter i like to make for salmon is fresh dill and basil, with s&p.
btw, if you have leftover skins from the salmon, save them. chop into bits and fry them in hot grapeseed, peanut, seadame, or even olive oil until crispy lke well cooked bacon bits.
mmmm, crispy salmon skin. serve over sticky rice with a little wasabi and soy sauce, or make salmon skin maki eith nori and sushi rice.