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[Eagleye]

This is one of my favorite recipes for fresh springs/socks/coho.  It imparts a good flavor to the fish without taking away from it's natural flavor.  I use lots of fresh tarragon, basil, a few sprigs of rosemary and some dill.  Chop the herb very fine with a pair of sharp scissors.  Add some slightly soft butter and mash  the herbs into the butter with a spoon vigorously until green oils start to bead out from the butter.  Refrigerate for a few hours.  Put medallions of butter directly on the flesh of your steaks/fillets and broil/barbecue until done.  I usually make a big batch of herb butter and freeze the remainder.

[chronic]

Thumbs up for compound butters . I think next time I cook salmon I'll whip some butter and dijon mustard