Yield: Yields about 1⁄2 cup butter.
Servings: four to six.
The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. Pair the salmon with Columbia Winery Red Blend; its fruity, spicy notes complement the heat of the chile butter.
If your market is out of good salmon steaks, try substituting halibut steaks.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
the butter is amazing. adds great flavor without overwhelming the fish. another staple. and easy to keep butter for many other rounds of salmon meals.
We made this as part of Make it Tonight. It was wonderful and very easy to make.
Oh. My. Goodness. This is what all the guests said when they tasted this butter. And it's so nice to have something fancy but that comes out of the fridge, prepared in advance, with no stress at the last minute. I paired this meal with a simple risotto and a panzanella salad and it was lovely.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.