Alex usually slices salmon into fillets rather than crosswise into steaks. Be sure to save any extra pieces for the lovely pate just preceding.
If using a whole salmon, fillet the fish, cutting out the backbone. Remove the belly lining; on a fish that has been frozen, it can taste rancid. Place fillets skin-side down on foil on a broiler pan. Sprinkle lightly with garlic powder (not garlic salt), basil, and parsley. Broil fish without turning. When top begins to turn opaque, add ½ teaspoon lemon juice per fillet. Do not overcook. Spread fillets with butter just before serving.