Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.
•If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
•Boneless steaks can be formed 12 hours ahead and chilled, covered. Bring to room temperature before grilling.
•Butter can be chilled, wrapped well, up to 1 week or frozen up to 1 month. Let soften slightly before using.
Recipe information
Total Time
50 min
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Prepare grill for direct-heat cooking over medium-hot charcoal.
Step 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.
Step 4
Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Step 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.
Step 6
Serve each fish steak topped with a slice of horseradish butter.
Recipe notes
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