Best for: A rich salmon steak for a summer table, with potatoes and pickles alongside.
Semga — salmon in Russian — is the celebratory fish of northern rivers, and a bone-in steak is the cookout cut: the bone and skin keep it moist over the fire. Dill, lemon, and a little butter are the whole seasoning, and they are enough.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, wide fish spatula, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 25 minutes.
Salmon
- 4 salmon steaks, about 8 oz each and 1 inch thick
- 1 tablespoon neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 lemon, half sliced and half cut into wedges
Dill butter
- 3 tablespoons softened butter
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1/4 teaspoon fine table salt
Directions
Stir the butter, dill, lemon zest, and salt and set aside.
Pat the salmon steaks dry. Brush with oil and season with the salt and pepper.
Heat the grill to 425°F and oil the grates well.
Grill the steaks for 4 to 5 minutes per side, turning once with a wide spatula, until the skin is crisp and the flesh flakes at the edges.
Cook the thickest part to 145°F.
Rest for 5 minutes. Top each steak with a spoonful of dill butter and serve with lemon wedges.
Grilling tip: Salmon steaks hold together better than fillets on an open grate — the bone is built-in insurance.
