Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
To make the compound butter, place butter in a mixing bowl.
Layer basil leaves on top of one another and roll tightly, like a cigar.
Twist the ends and freeze for about an hour before using.
Remove salmon from grill and take butter out of the freezer.
Thinly slice one or two medallions of compound butter right though the parchment paper.
Peel away the parchment paper and top salmon with the butter.
Garnish with basil, if desired.