Let the salmon fillet thaw in time, wash, pat dry with kitchen paper and sprinkle with lemon juice (2 tbsp). Melt butter (1 tbsp) in a saucepan, dust / stir in flour (1 tbsp) (stoved) and deglaze / pour in the milk (200 ml). Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and lemon juice (1 big pinch). Add the salmon fillets, cover with the sauce and cook for about 10 - 12 minutes at a low temperature. *) Parsley, maggi (lovage), rosemary and basil