• First, since ranges vary in their intensity, position the top rack of your oven so that the top of your salmon will be about 6-7 inches from the heating element. Set the oven to broil and let it preheat on high for five minutes.

  Using this type of broiler pan with a grid top, is what I recommend. You can line the bottom drip pan of the broiler pan with foil for easier cleanup.
• Brush the broiler pan with oil.

For basting butter

• Pat the salmon dry with a paper towel.

  Mix 1 teaspoon of mustard and 1/2 teaspoon of paprika into 3 tablespoons of softened butter. Divide basting butter to top each piece of salmon. Then, place skin side down on the broiler.
  2 pounds salmon fillet, 3 tablespoons of softened butter, 1/2 teaspoon paprika, 1 teaspoon gluten free Dijon mustard
• Broil for about 3-4 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 3-4 minutes. Then transfer to a serving dish.

For sauce

• Meanwhile, combine onions, basil, wine, and cream in a saucepan. Bring to a simmer, stir, and reduce about 3 minutes.

  (Reduction is the method of evaporating the liquid for a more concentrated flavor and thicker consistency.)

  Now remove your saucepan from the heat and add the remaining stick of cold butter, a tablespoon at a time. Stir while the sauce emulsifies and thickens.

  Finally, stir in 2 tablespoons of mustard and a dash of pepper.
  1 tablespoon onions, 1 teaspoon basil, 1/2 cup white wine, 1/3 cup cream, 1 stick of cold butter, 2 tablespoons gluten free Dijon mustard, dash of pepper
• Spoon sauce over each piece of salmon.