Last Updated on September 17, 2023
One of the greatest gifts of grilling is that the grill, especially a charcoal one, does most of the flavor work for you. The char, the smoke and just being outside cooking are super satisfying. In this recipe the focus is on perfectly grilled salmon filets and corn on the cob. But not to be too simplistic, an herby and savory compound butter, made up of chives, citrus zest and a touch of miso, is slathered on the corn and dolloped on the salmon. As the butter melts, it coats the salmon and makes each bite rich and delicious.
Some practical notes: Grilling corn is a breeze, but high heat is needed to develop char, so close that lid and let the grill get real hot. Salmon also wants to be cooked at a super hot heat level (but not over direct flames that might singe the filets), so find those hot spots on the grill.
Ingredients
- 4 to 5 ButcherBox Sockeye Salmon Filets defrosted and patted very dry
- Salt and pepper
- 8 tbsp unsalted butter at room temperature
- 1 tbsp finely chopped chives
- 1 tbsp finely grated citrus zest of lime, lemon or orange or a mix
- 1 tbsp white miso
- 1 tsp chili flakes
- 4 to 5 ears fresh corn
- canola oil
- lemon wedges for serving
- olive oil for serving
Instructions
- Season the salmon filets with salt and pepper all over and set in the fridge, uncovered, for 45 minutes (to help season and dry out a bit, which can help reduce any sticking to the grill).
- In a medium bowl place the butter, chives, citrus zest, miso and chili flakes. With a fork, mash the butter and mix in all the ingredients thoroughly. Season lightly with salt and set aside. Prepare a charcoal or gas grill for high heat, making sure to clean grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Lightly slather the ears of corn all over with the butter mixture and place on the grill. Cook, lid down and turning the cobs occasionally, until lightly charred all over, about 15 minutes. Transfer to a serving platter.
- Clean the grill grates very well so they are smooth with no caked-on bits from past grilling. Dunk a paper towel or kitchen rag into some more canola oil and rub the clean, hot grates with enough oil to make them shimmer, but not so much that they drip and cause flare-ups. Make sure the grill is still at a high heat.
- Rub the salmon filets all over with enough canola oil so they are completely coated but not dripping (again, excess oil will drip and cause flare-ups, which will cause the salmon get overly coated with a layer of smoke). Place each filet, skin side down, on the grill and cook, undisturbed, until charred and the skin lifts away from the grates on its own, about 5 minutes. Transfer the salmon to a cast-iron skillet, skin side up, and place the skillet on the grates. Cover the grill with the lid and finish cooking the salmon until it registers 120º F with an instant-read thermometer.
- Serve with more chive butter slathered over the corn and, if desired, spooned over the fish. Place lemon wedges on the side for squeezing their juice over everything.
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