30-Minute Grilled Salmon Steaks
Thick-cut salmon steaks kissed by hot grill grates and crowned with aromatic tarragon butter. The herb-infused compound butter melts into the fish, adding brightness and richness. A classic preparation for dinner parties or summer entertaining, this version showcases the simplicity of quality ingredients and proper technique. The tarragon's subtle anise notes complement salmon's richness without overpowering.
Ingredients
- ½ cup butter, softened
- 1 tablespoon fresh tarragon, chopped
- 1 teaspoon lemon juice
- 4 salmon steaks, 1-inch thick
Instructions
- 1
Heat one side of gas grill to medium heat, or prepare charcoal grill until coals turn ash white; move coals to one side.
- 2
Make aluminum foil drip pan and position opposite the heat source.
- 3
Mix softened butter, tarragon, and lemon juice in a bowl.
- 4
Reserve half the butter mixture; spread remaining mixture on both sides of each salmon steak.
- 5
Place salmon on grill over drip pan.
- 6
Grill, turning once, until salmon flakes easily with a fork.
- 7
Serve with reserved butter mixture.
Tips
Indirect heat and a drip pan prevent flare-ups and ensure even cooking. Oil grill grates well to prevent sticking.
Prepare tarragon butter while grill heats; reserving half lets you serve fresh, uncooked butter for extra brightness.
Salmon continues cooking after removal. Pull it off when it just flakes; carryover heat finishes cooking.
Good to Know
Leftover salmon keeps refrigerated up to 2 days. Compound butter lasts 1 week refrigerated or 3 months frozen in parchment.
Prepare tarragon butter up to 2 days ahead; cover and chill. Bring to room temperature before serving. Salmon must be grilled fresh.
Plate salmon immediately and top with cold or room-temperature reserved butter. Pair with roasted vegetables, rice, or crusty bread.
Common Mistakes
Don't skip the drip pan; it prevents flare-ups and uneven cooking from direct heat.
Don't over-grill; flaking point signals doneness; further cooking dries salmon out.
Don't forget to oil grill grates; cold fish sticks and tears without proper lubrication.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen salmon steaks?
Thaw completely before grilling to ensure even cooking. Frozen steaks cook unevenly and may burn outside while remaining raw inside. Plan ahead for safe thawing in the refrigerator.
What if I don't have fresh tarragon?
Dried tarragon works but use 1 teaspoon instead of 1 tablespoon, as drying concentrates flavor. Dill or chervil are good fresh substitutes at equal quantities. Parsley alone lacks the aromatic quality.
How long can I keep grilled salmon and butter?
Eat salmon within 2 days refrigerated. Compound butter stays fresh 1 week chilled or freezes for 3 months wrapped tightly. Reheat gently to preserve texture.