Here in the Rogue Valley, in the great Northwest, Salmon is almost an every day thing. As I have said before, sauce really takes the dish up to a new level. You can Grill your Salmon on an inverted lid, on a lid stand. and make the sauce in the Dutch oven.
1 tablespoon butter
2 shallots, minced
1 tablespoon brandy
4 tablespoons white wine. ( another every day thing here in this Valley )
6 tablespoons chicken stock
1/2 cup heavy cream ( whipping cream )
3 tablespoons green peppercorns, in brine, rinsed
Heat an 8" or 10" Dutch oven lid over 10 to 12 charcoals. add 3 tablespoons oil. Lightly season both sides of the salmon fillets. Sear the fillets on both sides, about 4 to 6 minutes, until the salmon is opaque through. Place on plates and pour sauce over and serve.
Melt the butter in the 8" or 10" dutch oven, over 8 to 10 charcoals. Add the shalots and cook for 2 to 3 minutes, until just softened. Add the brandy,white wine, and the stock. Bring to a boil and reduce by three-quarters, stirring occasionally. Reduce the heat by removing 2 charcoals, then add the cream and half the peppercorns, crushing them slightly against the bottom of the oven with the back of a spoon. Cook very gently for 4 to 5 minutes. Strain the sauce into a gravy boat. Stir in the remaining peppercorns. Pour over Salmon.