Photo by Romulo Yanes
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.
Cooks' Note
•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. Let soften slightly before using.
Recipe notes
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