Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter
Photo by Scott Phillips


  • ½ tsp. piment d’Espelette chile powder or crushed red pepper flakes
  • ¼ lb. (8 Tbs.) unsalted butter, softened to room temperature
  • ¾ tsp. freshly grated lime zest
  • 1 tsp. kosher salt
  • ½ tsp. coarse sea salt, like fleur de sel or sel gris
  • 1-½ Tbs. olive oil; more for brushing the grill
  • 2 tsp. fresh lime juice
  • + 4 more ingredients
    • Four to six 1-¼-inch-thick salmon steaks (6 to 8 oz. each)
    • 3 Tbs. finely chopped fresh cilantro
    • ¼ tsp. minced garlic
    • 1 tsp. coriander seeds, lightly toasted and coarsely ground

Beat the butter in a small bowl with a spoon to loosen it. Mix in the remaining ingredients until they’re evenly distributed. Scrape the butter onto a sheet of parchment or plastic wrap and roll it into a neat log, using the parchment or plastic as a guide. Twist the ends and refrigerate the butt...

View full recipe at Fine Cooking


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