Ingredients: Serve 4
4 ( 10 ounce ) skin on salmon steaks, 1 to 1 ½ inches thick
Salt and pepper
2 tablespoons olive oil
1 teaspoon grated lemon zest plus 6 tablespoons juice (2 lemons)
1 shallot, minced
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon capers, rinsed
1 (13 by 9 inch) disposable aluminum roasting pan
2 tablespoons minced fresh parsley
Procedures:
Pat salmon steaks dry with paper towels. Working 1 steak at a time, trim 1 ½ inches of skin from 1 tail. Wrap other tail around skinned prtion; tie steak with kitchen twine. Season with salt and pepper; brush both sides with oil. Combine lemon zest, lemon juice, shallot, butter, capers, and 1/8 teaspoon salt in disposable pan.
FOR A CHARCOAL GRILL: open bottom vent complety. Light large chimney starte 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.
FOR A GAS GRILL: turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave primary burner on high and tun off other burners.
Clean and oil cooking grate, then repeatedly brush grate with well oiled paper towels until grate is black and glossy, 5 to 10 times. Place salmon on hot part of grill, cook until browned, 2 to 3 minutes per side. Meanwhile, set disposable 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 (covered if using gas) until center of salmon is still translucent when checked with tip of paring knife and salmon registers 125 degrees (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 and serve.
Grilled Salmon Steaks with Lime Cilantro Sauce
Omet lemon zest, lemon juice, shallot, and capers. Add 1 teaspoon grated lime zest, 6 tablespoons lime juice, 2 minced garlic cloves, and ½ teaspoon ground cumin to pan in step 1 replace parsley with 2 tablespoons minced fresh cilantro. End.
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