Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Ingredients

• 0.8 teaspoon pepper black
• 2 tablespoons optional: dill fresh finely chopped
• 0.5 cup horseradish drained (from a 6-ounce jar)
• 1 tablespoons olive oil 
• 4 inch salmon steaks wild (preferably )
• 1 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 0.5 cup butter unsalted softened

Equipment

• bowl
• grill
• wax paper
• spatula
• grill pan
• cutting board
• kitchen twine

Directions

1. Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well.
2. 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.
3. Prepare grill for direct-heat cooking over medium-hot charcoal.
4. Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone.
5. 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.
6. Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
7. 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.
8. Serve each fish steak topped with a slice of horseradish butter.
9. •If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.•Boneless steaks can be formed 12 hours ahead and chilled, covered. Bring to room temperature before grilling.•Butter can be chilled, wrapped well, up to 1 week or frozen up to 1 month.
10. Let soften slightly before using.