Grilled Salmon Steaks with Lime Cilantro Sauce

WHY THIS RECIPE WORKS? Salmon steaks are rich and sturdy, making them particularly well suited to the heat of the grill. To make the process foolproof, we turned the oblong steaks into medallions and used a two-level cooking approach. We first seared the fish over high heat, then transfered the browned steaks to a disposable pan on the grill to simmer in our flavorful sauce. Bright, citrusy lime juice and fresh cilantro paired well with the meaty salmon. Before eating, lift out the small circular bone from the center of each steak.

SERVES: 4

INGREDIENTS:

• 4 (10-ounce) skin-on salmon steaks, 1 to 1½ inches thick
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 teaspoon grated lime zest plus 6 tablespoons juice (3 limes)
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 (13 by 9-inch) disposable aluminum roasting pan
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS:

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 the other tail around the skinned portion and tie the steaks with kitchen twine. Season the salmon with salt and pepper and brush both sides with oil. Combine lime zest and juice, butter, garlic, cumin, and ⅛ teaspoon salt in a disposable pan.
2. FOR A CHARCOAL GRILL: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
3. FOR A GAS GRILL: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burner(s).
4. Clean the cooking grate, then repeatedly brush the grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place the salmon on the hotter part of the grill. Cook until browned on both sides, 2 to 3 minutes per side. Meanwhile, set the disposable pan on the cooler part of the grill and cook until the butter has melted, about 2 minutes.
5. Transfer the salmon to the pan and gently turn to coat. Cook the salmon (covered if using a gas grill) until the center is still translucent when checked with the tip of a paring knife and registers 125 degrees Fahrenheit (for medium-rare), 6 to 14 minutes, flipping the salmon and rotating the pan halfway through grilling.
6. Transfer the salmon to a platter and remove the twine. Whisk cilantro into the sauce left in the pan. Drizzle the sauce over the salmon and serve.

TIP:

MAKING SALMON MEDALLIONS

• 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.