Prep 15 mins
Cook 0 mins
Compound butter is an incredibly easy, yet, impressive way to season meat, fish, and poultry. Louisiana Compound Butter is my favorite; it is really good on grilled steak, but it is extraordinary on grilled salmon!
- 8 ounces butter, softened
- 1⁄2 cup durkee red hot sauce
- 1⁄2 teaspoon garlic, minced
- 1⁄2 bunch cilantro, finely chopped
- Place softened butter, minced garlic, and finely chopped cilantro in an electric mixer.
- Mix on slow speed until all ingredients are well blended.
- SLOWLY add hot sauce until well incorporated.
- Wrap the ball of butter into a large piece of wax paper; form into a log (with the diameter of the log being the size of a silver dollar).
- Place log in freezer until firm.
- Cut log into 1/4-inch to 1/2-inch slices and place on top of grilled salmon immediately before serving.
- The remaining butter can be stored in an airtight container for up to two months.
Made for Spring PAC 2010, this easy-fix recipe may well be my fave from among the recipes I chose. When I read *extraordinary on salmon* in your intro, I was hooked & it went far beyond my expectations. Fresh cilantro & Durkee sauce are not available here in Iceland, so I used dry cilantro & Tortuga SWEET HEAT Caribbean Pepper Sauce, altho I admit the latter in a lesser amt than the recipe prescribed for the sake of my DH. I oven-baked the salmon vs grilling & it was extraordinary! TY for sharing this great recipe w/us. :-)