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Place salmon skin side down in glass dish. In small bowl, mix together the soy, Worcestershire, lime juice and sesame oil. Pour over salmon, cover and refrigerate for 2 hours.
Preheat oven to 375 degrees. Place chile in the oven and roast for 45 minutes, turning once. Place in a paper bag for 15 minutes. Peel and seed as thoroughly as possible. Mince.
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In a food processor or blender, place butter, lime juice, chives and 1 Tbs minced chile. Process until mixture is well blended. Remove butter from processor and place on a piece of waxed paper. Gently form into a cylinder by rolling paper over the butter. Form a small log. Refrigerate until 30 minutes prior to using.
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