Grilled Salmon Steaks with Lemon-Caper Sauce

Slug Icon WHY THIS RECIPE WORKS Salmon steaks are a common choice for grilling: Their bone and thickness make them a far sturdier cut than a fillet. But the steak’s thickness can also work against it, making it difficult for the interior and exterior to finish cooking at the same time. We began by tucking the belly flaps in toward the center of the steak and tying them to create medallions that would cook evenly and be easily maneuvered. To make sure our steaks were packed with flavor, we finished cooking them in a pan of zesty sauce on the cooler part of the grill. When they were done, our salmon steaks were flavorful, juicy, and moist. See the sidebar that follows the recipe.

SERVES 4

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

4

(10-ounce) salmon steaks, 1 to 1½ 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 pan

1. Pat salmon steaks dry with paper towels. Working with 1 steak at a time, carefully trim 1½ inches of skin from 1 tail. Tightly wrap other tail around skinned portion and tie steaks with kitchen twine. Repeat with remaining salmon steaks. Season salmon steaks with salt and pepper and brush both sides with oil. Combine lemon zest, lemon juice, shallot, butter, capers, and ⅛ 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 medallions 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 medallions to pan and gently turn to coat. Cook (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 and drizzle sauce over salmon. Serve.