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Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

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Serves four to six.

Yields about 1⁄2 cup butter.

  • To learn more, read:
    How to Grill Fish Steaks
  • by Maria Helm Sinskey from Fine Cooking
    Issue 86

The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good salmon steaks, try substituting halibut steaks.

For the butter:
  • 1/4 lb. (8 Tbs.) unsalted butter, softened to room temperature
  • 3 Tbs. finely chopped fresh cilantro
  • 2 tsp. fresh lime juice
  • 1 tsp. coriander seeds, lightly toasted and coarsely ground
  • 3/4 tsp. freshly grated lime zest
  • 1/2 tsp. coarse sea salt, like fleur de sel or sel gris
  • 1/2 tsp. piment d’Espelette chile powder or crushed red pepper flakes
  • 1/4 tsp. minced garlic
For the salmon:
  • 1-1/2 Tbs. olive oil; more for brushing the grill
  • Four to six 1-1/4-inch-thick salmon steaks (6 to 8 oz. each)
  • 1 tsp. kosher salt
Make the butter:

Beat the butter in a small bowl with a spoon to loosen it. Mix in the remaining ingredients until they’re evenly distributed. Scrape the butter onto a sheet of parchment or plastic wrap and roll it into a neat log, using the parchment or plastic as a guide. Twist the ends and refrigerate the butter until firm, about 1 hour. Keep the butter chilled until ready to use.

Grill the salmon:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the salmon with the oil and season both sides with salt. Let the salmon sit at room temperature for 15 minutes (while the grill heats). Grill the salmon steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) When the salmon is nearly done, remove the butter from the refrigerator and slice it into thin rounds.

The second the salmon comes off the grill, top each steak with two rounds of butter. Serve immediately.

Serving Suggestions

Serve with Grilled Corn Salad with Cherry Tomatoes, Arugula, and Ricotta Salata.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 410; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 12; Protein (g): 40; Monounsaturated Fat (g): 9; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3.5; Sodium (mg): 450; Cholesterol (mg): 105; Fiber (g): 0;

Photo: Scott Phillips

Oh. My. Goodness. This is what all the guests said when they tasted this butter. And it's so nice to have something fancy but that comes out of the fridge, prepared in advance, with no stress at the last minute. I paired this meal with a simple risotto and a panzanella salad and it was lovely.

Two thumbs up. We eat Salmon quite often, as it's readily available here in The NW. We will definitely use this recipe again, it's a real show stopper and very simple to make! I put all the ingredients in my Kitchenaid Mixer and let it run, scraping the sides a few times. Perfect!

I cook wild salmon often--at least once a week. This is my new favorite recipe.

What a great summer dish! The sea salt, chile & lime butter is the perfect finish to this dish-adds great flavor without overwhelming the fish. Very easy to make, too.

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