Grilled Salmon and Corn with Herb-Miso Butter

ButcherBox Kitchen Team

· July 7, 2023

40 min

Total

Servings

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Ingredients

4 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

lime, lemon or orange, or a combination
1 tbsp white miso
1 tsp chili flakes
Canola oil
4 ears fresh corn

shucked
Lemon wedges

for serving

Step By Step

Instructions

Season the salmon filets all over with salt and pepper and set in the fridge, uncovered, for 45 minutes (to help season and dry the fish out a bit, which can help reduce any sticking to the grill).

In a medium bowl, combine 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.

Prepare a charcoal or gas grill for high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Brush the corn lightly all over with the butter mixture; place the corn on the grill. Cover and cook, turning occasionally, until the corn is lightly charred all over, about 15 minutes. Transfer to a serving platter.

Clean the grill grates very thoroughly. 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 high heat.

Rub the salmon filets all over with enough canola oil so they are completely coated but not dripping. Place the fish on the grill skin side down 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 and finish cooking the salmon until it registers 120ºF with an instant-read thermometer, about 5 minutes longer.

Plate the salmon and corn, placing lemon wedges on the plates. Slather more butter over the corn and salmon, or pass the butter on the side. Serve.

Total Time 40 min

Servings 4

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Ingredients

Instructions

Every Recipe Starts With Great Meat