Wasabi Butter

A perfect topping for grilled salmon, this Asian-inspired compound butter balances the heat of wasabi and the richness of dairy to add moisture and depth to your fish.


10 minutes







  • ½ cup (1-stick) Challenge European Style Unsalted Butter, softened
  • 1 Tablespoon prepared wasabi paste
  • 1 Tablespoon rice vinegar
  • ½ teaspoon sesame oil
  • ¾ teaspoon grated fresh gingerroot
  • 2 Tablespoons chopped fresh chives


  • 1

    Butter should be at room temperature. Cream butter in small bowl using a fork or electric mixer.

  • 2

    Gradually blend in wasabi paste, rice vinegar, sesame oil, and gingerroot. Stir in chives.

  • 3

    Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.

  • 4

    Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

  • 5

    Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled salmon or add to fresh cooked green beans or asparagus.

  • 6

    Allow butter to melt and form a sauce.


  • !

    Learn more about how to make compound butter.

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