Salmon Steaks Grilled with Lemon-Caper Sauce

By kathryns

Before eating, lift out the small circular bone from the center of each steak.

Ingredients

• 4 (10-ounce) salmon steaks, 1 to 1 1/2 inches thick
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon grated lemon zest and 6 tablespoons juice (2 lemons)
• 1 shallot, minced
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 tablespoon capers, rinsed
• 2 tablespoons minced fresh parsley
• 1 (13 by 9-inch) disposable aluminum roasting pan

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

1. Pat salmon steaks dry with paper towels. Working with 1 steak at a time, carefully trim 1 1/2 inches of skin from 1 tail. Tightly wrap other tail around skinned portion and tie steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil. Combine lemon zest, lemon juice, shallot, butter, capers, and 1/8 teaspoon salt in disposable pan.

2A. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

3. Clean and oil cooking grate. Place salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side. Meanwhile, set pan on cool part of grill and cook until butter has melted, about 2 minutes. Transfer salmon to pan and gently turn to coat. Cook salmon (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 14 minutes, flipping salmon and rotating pan halfway through grilling. Remove twine and transfer salmon to platter. Off heat whisk parsley into sauce. Drizzle sauce over steaks. Serve.