1/1 Photo of Grilled Salmon With Chipotle-Herb Butter
You will have more than enough of the herb butter, but it can be refrigerated for up to 2 weeks or frozen up to 6 months. You can also use it on grilled steaks or as a spread for bread. I also highly recommend using it to make Cheese-Crusted Flat Bread--replace butter seasoning mix listed and top with shredded cheese.
My Private Note
Units: US | Metric
- 1In medium bowl, combine butter, chives, parsley, chervil, lemon juice, chilies, and adobo sauce.
- 2Season with salt and pepper to taste.
- 3With electric mixer, beat together until well incorporated.
- 4Adjust the seasoning if necessary.
- 5Shape butter into a long log and cover with plastic wrap.
- 6Refrigerate until ready to use.
- 7Season salmon with salt and pepper.
- 8Lay skin side up over a solid bed of coals or high heat on a gas grill; Close lid on gas grill.
- 9Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
- 10Place a 1/8-inch thick slice of chipotle butter on top of each fillet.
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Nutritional Facts for Grilled Salmon With Chipotle-Herb Butter
Serving Size: 1 (202 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 336.6
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 10.6 g
- Cholesterol 129.3 mg
- Sodium 366.2 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 34.3 g
The following items or measurements are not included: