Remove any remaining bones from the salmon fillet, rinse when cold, dry properly and cut into 8 slices on the spot.
Rinse parsley, pluck from stems, dry well and chop in a universal chopper. Crush peppercorns in a mortar or with the back of a wide knife. Season salmon slices with salt.
Melt butter in a frying pan on 3 or automatic heat 12. Fold in lemon zest, pepper, parsley and juice.
Add salmon slices and cook on 2 or automatic heat 9 to 10 for 4 to 5 minutes on each side.
Arrange two salmon slices with a little lemon butter on plates. Garnish with lemon slices.