Grilled Boneless Salmon Steaks with Horseradish Dill Butter
Succulent grilled salmon steaks served with a flavorful compound butter made with horseradish and fresh dill. The salmon is expertly deboned and reconstructed into an artistic yin-yang presentation, then grilled to perfection and topped with the zesty herb butter.
Ingredients
- •1 stick unsalted butter
- •½ cup horseradish
- •2 tablespoons fresh dill
- •1 tablespoon shallot
- •1 teaspoon salt
- •¾ teaspoon black pepper
- •4 pieces salmon steaks
- •1½ tablespoons olive oil
- •1 piece kitchen string
Cooking Instructions
- 1.
Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.
20 min
- 2.
Prepare grill for direct-heat cooking over medium-hot charcoal.
10 min
- 3.
Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
15 min
- 4.
Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
5 min
- 5.
Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.
8 min
- 6.
Serve each fish steak topped with a slice of horseradish butter.
2 min
