Salmon Grill Diable

Name: Salmon Grill Diable
Ingredients: 13 cup butter, room temperature; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 18 teaspoon cayenne; 1 tablespoon parsley, finely chopped; 6 large salmon steaks, 1 inch thick; 2 tablespoons olive oil; salt and pepper

8 ingredients

8 steps

Ingredients

13 cup butter, room temperature
2 tablespoons lemon juice
2 teaspoons Dijon mustard
18 teaspoon cayenne
1 tablespoon parsley, finely chopped
6 large salmon steaks, 1 inch thick
2 tablespoons olive oil
salt and pepper

Directions

1

In small bowl of an electric mixer, beat butter until creamy; gradually add lemon juice, beating until mixture is fluffy.
2

Beat in mustard, red pepper, and parsley until well blended.
3

If made ahead, cover and refrigerate for up to 2 days; bring to room temperature before using.
4

Rinse salmon steaks and pat dry.
5

Brush both sides of each steak with oil and lightly sprinkle with salt and black pepper.
6

Place fish on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
7

Cook, turning once with a wide metal spatula, until fish flakes when prodded in thickest part (8-10 minutes).
8

Using spatula, transfer steaks to a warm platter; top with butter mixture.