Grilled Salmon with Pecan Butter

Another great recipe from Louisiana Cookin’ Magazine.



Pecan Butter

  • 1/2 cup unsalted butter, softened
  • 1/3 cup finely chopped Louisiana pecans
  • 1 tablespoon chopped fresh flat-leaf parsley or chives
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 2 teaspoons grated fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 4 6-ounce salmon steaks
  • 1 tablespoon pecan oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside. Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4 to 5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or serving platter; top each with a dollop of pecan butter. Pass the remaining butter.

pecans public domain scott bauer



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