Grilled Salmon Steaks
Delicious grilled salmon steaks are perfect for a summer meal outdoors.
Juicy, flaky, and a wee bit spicy, these salmon steaks are the perfect meal for outdoor (or indoor) grilling. I use a mixture of thyme, garlic, and onion in tamari to give the fish a depth of flavour and a bit or red chili pepper for a mild kick.
The best way to keep the salmon from sticking to the grill is to use a lightly oiled barbecue rack (see picture to the left).
Store leftovers in an airtight container in the refrigerator for up to three days. When it's time to reheat, use an oven to gently warm the fish up to temperature.
These salmon steaks are suitable for pescatarians and fish lovers of all kinds. Serve with your favourite vegetables and salads.
(Makes 2 servings)
1/4 cup low-sodium tamari
1/4 cup extra-virgin olive oil
1 red chili pepper, minced
2 tablespoons maple syrup
1 teaspoon lemon zest
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 (~1/2lb) wild Alaskan salmon steaks
In a medium mixing bowl, whisk together the marinade ingredients.
Place the salmon steaks into a sealable plastic bag or reusable silicone bag. Pour in the marinade and seal, removing as much air from the bad as possible before sealing. Gently agitate the salmon steaks to distribute the marinade all over. Refrigerate for 2 to 3 hours.
Heat an outdoor grill to medium heat. (This recipe can also be made using an indoor smokeless grill set to high, or a grilling pan on the stove over medium-high heat.)
Brush hot grill with oil before placing salmon to cook (discard remaining marinade). It is recommended that a gilling rack be used on outdoor grills to help keep the tender cooked fish from falling apart. Cook the salmon for about 8 minutes per side or until it reaches a minimum internal temperature of 145°F / 63°C and is easily flacked with a fork. Serve immediately.
Nutritional Information Per Serving:
total calories = 276 | total fat = 8.08g | saturated fat = 1g | cholesterol = 140mg | sodium = 11.52mg | net carbohydrates = 1.38g | dietary fibre = 0.2g | sugars = 0.14g | protein = 46.58g