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Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant grilled salmon recipe provides a sophisticated twist on a classic heart-healthy fish dish. By removing the central bone and tied into neat cylinders, the salmon steaks cook evenly while maintaining a beautiful presentation. The highlight is the homemade compound butter, which melt into the hot fish to create a luxurious sauce. The sharp heat of the horseradish perfectly balances the richness of the wild salmon, while the fresh dill adds a signature herbal note that defines British summertime cooking.

Perfect for an al fresco dinner party or a nutritious midweek treat, these salmon steaks are packed with essential omega-3 fatty acids. This preparation method is particularly effective on a charcoal barbecue to impart a gentle smokiness, though a griddle pan works just as well indoors. Serve alongside steamed seasonal greens or crushed new potatoes for a complete, wholesome meal that feels indulgent without being heavy.

Ingredients for Grilled Boneless Salmon Steaks with Horseradish Dill Butter

1 stick (110g ) unsalted butter, softened
110g drained bottled horseradish (from a 170g jar)
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped shallot
1 tesked salt
3/4 teaspoons black pepper
4 (1- to 1 1/4-inch-thick) salmon steaks (preferably wild)
1 to 2 tablespoons olive oil
köksnöre

How to make Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Stir together butter, horseradish, dill, shallot, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal.

Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large centre bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.

Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoons salt and 1/2 teaspoons pepper.

Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.

Serve each fish steak topped with a slice of horseradish butter.

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