Grilled Salmon With Jalapeno Butter

Prep Time
Cook Time
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"This is out of my Hot & Spicy cookbook...spiced butters offer instant flavor for grilled salmon. This jalapeno-cilantro version is equally good on grilled meats..."

Original recipe yields 4 servings


  • Serving Size: 1 (225.2 g)
  • Calories 712.4
  • Total Fat - 54.1 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 61 mg
  • Sodium - 1046.2 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 12.1 g
  • Sugars - 2.4 g
  • Protein - 39.8 g
  • Calcium - 192.3 mg
  • Iron - 3.9 mg
  • Vitamin C - 27 mg
  • Thiamin - 1.9 mg

Step 1

For jalapeno butter, combine gingerroot, garlic, and jalapeno pepper in a blender container or food processor bowl; cover and process till finely chopped. Add cilantro; cover and blend or process till combined. Stir into butter. On a piece of waxed paper or plastic wrap, shape butter into a 6-inch-long log. Seal and chill till serving time.

Step 2

Thaw salmon, if frozen. Sprinkle with salt and pepper. Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals. Grill for 3 to 6 minutes for each 1/2 inch of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4 to 6 minutes for each 1/2 inch of thickness) If the fish is thicker than 1 inch, turn it halfway through cooking. Fish is done when it flakes easily when tested with a fork.

Step 3

To serve, place a 3/4-inch-thick slice of jalapeno butter atop each piece of fish. Seal remaining butter and freeze up to 3 months.

Tips & Variations

No special items needed.



I really like the taste that the flavored butter imparts to the salmon; the garlic, ginger, jalepeno, mmmm, you just can't go wrong. There's leftover butter, which is not a bad thing because I will be using it in my cooking and as a topping to veggies, etc. Thank you, Teresa, for sharing!

review by:
(27 Jun 2019)