Delish Fish: Grilled Salmon Steaks

Salmon is sexy!

I grilled these beautiful salmon steaks the other day, and they came out marvelous!

First I brought the salmon to room temperature (on a plate covered with plastic) and then I patted them dry. Next I seasoned them generously with kosher salt, black pepper, some Greek seasoning (Konriko brand), and a few pinches of herbs de Provence, that classic French dried herb mixture of thyme, rosemary, savory, fennel, lavender, and basil. I then oiled the salmon very well with some good extra virgin olive oil.

I heated my grill on high for twenty minutes until it was so frickin’ hot it could almost burst into flames spontaneously. I oiled the grill grates with an old kitchen rag with a little vegetable oil poured on it (use some tongs for this in case of oil flare-ups).

I grilled the salmon on one side for about 6 minutes until it was nicely charred. I carefully flipped it and grilled the other side for about the same amount of time. Then I killed the heat and covered the grill. The salmon finished cooking for another five minutes in the closed grill and then I removed it. I let it rest another five or ten minutes before we ate it.

It was fantastic — it had a wonderful charred crust in some spots, the inside was custardy and cooked about medium, and the skin was fatty and crisp. No garnish was necessary except for a few wedges of fresh lemon. The fish was absolutely delish!

Gotta get good grill marks!

Some tips for stick-free fish grilling:

  • Make sure the fish hasn’t any water on its surface. Oil and seasonings are fine, but moisture = stickage.
  • Make sure your grill-grates are clean.
  • Make sure your grill is hot.
  • Make sure your grill-grates are well-oiled.
  • When you put it on the grill, leave it alone! Don’t try to move it until good grill-marks develop. Using a metal spatula you can try to lift up a corner to test it. If it comes away with minimal tugging, it’s probably okay to move and flip.
  • The rest is just practice. But summer is here and it’s time to get your grill on! So practice.


3 thoughts on “Delish Fish: Grilled Salmon Steaks

    • Well, bubba, I can’t say I’m very fervent about sticking only to wild salmon, although certainly that’s preferable for a whole host of reasons. I understand your viewpoint completely, but many Americans don’t have access to good wild salmon. Also, overfishing is destroying wild stocks; wild fish populations decrease as the human population increases. If farmed fish is your only option, I say eat it. It’s a better option than an industrial tube of commercially ground beef.

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