Place a piece of salmon on each piece of buttered aluminum foil, season with salt, pepper, sprinkle with a little cayenne pepper, grated ginger and grated lime zest, drizzle a few drops of lime juice and fold the fish in the foil so that there is some air over it.
Finely chop the shallot and sauté in a little butter until soft. Add the lime juice, 3 tablespoons of port and the crème double and bring to the boil. Season with salt and cayenne pepper. Thicken with a large piece of cold butter.
Heat the foil with the salmon slices in a large pan until the foil is just hot on top. Watch out, if the salmon is too hot, it will dry in no time.
Serve with the sauce.
Note: If you don`t want to use aluminum foil, you can use parchment paper or baking paper for the packet. If you use lemon juice and salt, this is recommended for health reasons.