Grilled Salmon with Chipotle – Herb Butter Recipe

  • 1/2 pound Lucerne Butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chervil or dill
  • 1 teaspoon lemon juice
  • 2 seeded and pureed canned chipotle chilies in adobo sauce
  • Salt and pepper
  • 4 (8 ounce) salmon fillets, cut into 12 equal portions
  1. In a medium bowl, combine butter, chives, parsley, chervil, lemon juice, and chilies in adobo sauce. Season with salt and pepper to taste. With an electric mixer, beat together until well incorporated. Adjust the seasoning, if necessary. Shape butter into a long log and cover with plastic wrap. Refrigerate until ready to use.
  2. Preheat barbecue grill. Season salmon with salt and pepper; lay, skin side up, over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist looking in center of thickest part (cut to test), 7 to 10 minutes.
  3. Place a teaspoon (about 1/8-inch thick slice) of chipotle butter on top of each fillet.