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Grilled Salmon with Herbed Butter Sauce Recipe

Grilled Salmon with Herbed Butter Sauce

Recipe courtesy Steven T. Magnin

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on February 18, 2008

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    Tasted like it was made in a restaurant. The salmon was not dry at all. I made this with white rice and the creamed spinach recipe from Emeril. I would make this again!!

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  • on February 04, 2008

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    My husband loves salmon, would have it every night, but I don't care for it that much. So it was what he asked for for dinner tonight. I found this receipe, and it is absouletly wonderful. I ate the whole piece that I made for myself, I normally don't!!!!

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  • on January 26, 2008

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    I grilled our salmon exactly as recommended. The sauce prepartion was simple as long as you have made sauces like this before. If it your first time, be sure to have all prep work done before you begin sauce.

    I doubled the sauce receipt and used it over some steamed asparagus and the family went wild!

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  • on October 23, 2007

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    I always make a version of that sauce, but I use a version of a Burre Blanc sauce with finely diced red peppers and chives as we do not like taragon's strong flavor.

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  • on October 01, 2006

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    Easy recipe to follow. Wonderful flavor with the herb sauce and salmon combined. My husband goes crazy over this recipe.

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  • on October 12, 2005

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    Forget the salid... just do the salmon GREAT STUFF.

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  • on September 20, 2005

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    Tarragon leaves a bit much, didnt like flavor

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  • on June 04, 2005

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    I have made this recipe twice and has been success each time.

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  • on April 16, 2005

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    I have made this twice and me and my husband just LOVED it. Instead of farm raised salmon, I used wild alaskan salmon: better for you! It was just wonderful. Had some leftovers (not much and it was just as good the next day!!!! I didn't have shallots, so I used 1 clove of garlic and 1 small onion (sweet. I will make this again and again.

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  • on January 22, 2005

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    This is an outstanding dish, but to be truthful, I modified it just a touch. I used shrimp instead of salmon and also added bow tie pasta. I also modified the sauce to make it half again as much. I like creamy pasta. This was just the right recipe and I know now that with any fish and pasta dish this will work great.

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