Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes.

Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter.