Total 30 min; SERVES 4

1 tbsp ground caraway seeds

1/2 tsp ground white pepper

Kosher salt

5 ears of corn, husked

Vegetable oil, for brushing

1 stick unsalted butter, softened

2 tbsp chopped dill

One 2-lb center cut salmon fillet

  1. Light a grill  or heat a grill pan. In a small bowl, mix the caraway with the white pepper and 1 tbsp of kosher salt.
  2. Brush the corn with oil and grill over high heat, turning, until lightly charred, 5 minutes. Wrap 4 ears in foil to keep warm. Cut the kernels from the remaining cob and transfer to a mini food processor. Let cool slightly. Add the butter,  dill and 1 tbsp of the caraway salt and pulse until blended. Scrape the butter into a bowl; refrigerate for 5 minutes.
  3. Brush the salmon all over with oil and rub with the remaining caraway salt. Grill skin side down until the skin is browned and crisp, 4 minutes. Turn and grill until almost cooked through, 4 minutes longer. Top the salmon with the compound butter and serve with the corn.

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