Dilled Salmon Steaks

She Who Must Be Obeyed loves salmon. I do too but I find it very expensive. Apparently I am wrong and we can afford it. I stand corrected.

We purchased two salmon steaks and I was charged with preparing it. I love dill and garlic on my salmon so I made Dilled Salmon Steaks.

I started by carefully working a very sharp knife between the bones on the thin pieces of the steak and the meat. Then I cut these bones from the spine with kitchen shears.

I carefully worked the knife between the skin and meat on one of the thing pieces an cut the skin off.

I curled the skinned thin piece into the bulk of the salmon and wrapped the other thing piece around it. I tied the steak with butcher string to make a nice disc shape.

I preheated my Louisiana Grills smoker to 210 F and put the salmon in to smoke for 40 minutes. If you don’t have a smoker, you can grill the steaks on your barbecue or cook it in a 350 F oven for about 40 minutes.

While the salmon is cooking, I mixed the butter, garlic, dill and lemon juice with a fork. I formed it into two discs and put it in the fridge to chill.

When the salmon had reached an internal temperature of 140 F (about 30 minutes), I took it inside. I used a clean pair of needle nose pliers and grasped the spinal bone and wiggled until it pulled out taking the remaining bones with it.

I put a disc of butter on top of each steak and put it back in the smoker for few minutes to get the butter soft.

I brought the steaks in and cut the string off. I served them with grilled potatoes and coleslaw.

The Verdict

She Who Must Be Obeyed was happy which means I was happy. The salmon had a nice hint of smoke, the butter gave a good kick of dill and garlic. I think you will like this.

The Old Fat Guy

Dilled Salmon Steaks

Dilled Salmon Steaks

Ingredients

  • 2 salmon steaks, 3/4 to 1 inch thick
  • 20 ml (4 teaspoons) butter
  • 8 ml (1 1/2 teaspoon) chopped dill weed (or 3 ml (1/2 teaspoon) dried)
  • 1 clove garlic, minced
  • 5 ml (1 teaspoon) lemon juice

Instructions

  1. Carefully work a sharp knife between the bone and skin of the thin parts of the steak. Cut the bones off the spinal bone with kitchen shears.
  2. Work the knife between the skin and meat on one of the thin parts. Roll that part into the main part of the steak.
  3. Wrap the other thin part around the curled in part. Tie the steak with butcher string to make a nice disc.
  4. Put the salmon in a 210 F smoker for 40 minutes. You can also grill the salmon on a barbecue or cook for about 40 minutes in a 350 F oven.
  5. While the salmon is cooking, mix the remaining ingredients together with a fork. Form the mixture into two discs and put them in the fridge to chill.
  6. After smoking for 40 minutes, turn the salmon and cook to an internal temperature of 140 F, about another 30 minutes.
  7. Bring the salmon in and grasp the spinal bone with a clean pair of needle nose pliers and wiggle to pull it and the attached bones out.
  8. Put a disc of the butter mixture on each steak and put it back in the smoker for a minute or two to soften the butter.
  9. Remove the string and serve.
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