Salmon Grill Diable

1. 1

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

2. 2

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

3. 3

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

4. 4

   Rinse salmon steaks and pat dry.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.