Salmon Steaks

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Ultimate Guide to Salmon Steaks on the Grill

Salmon is a popular fish to eat, known for its rich flavor. Whether you’re a culinary enthusiast or a home cook, understanding the differences between salmon fillets and salmon steaks can enhance your cooking repertoire. In this guide, we’ll explore the key differences and provide a fantastic recipe for grilled salmon steaks with a dumpling sauce and oyster sauce glaze.

Grilling Salmon Fillets vs. Grilling Salmon Steaks

Salmon fillets are cut lengthwise along the fish, removing the bones in the process. This method of cutting results in a generally thinner and more delicate piece of fish compared to a steak. Fillets offer a smooth texture and even thickness, which makes them particularly well-suited for grilling. Grilling on cedar planks or foil take advantage of the fillet’s consistent thickness and tenderness, ensuring even cooking and a pleasant eating experience. Additionally, fillets easy to prepare and throw right on the grill with a variety of seasonings.

In contrast, salmon steaks are cut crosswise, which includes the bone. This bone-in cut helps to keep the meat moist during grilling. The presence of the bone, along with the thicker and meatier texture of the steak, makes it an ideal choice for grilling. The bone structure of the steak helps the fish hold together on the grill, preventing it from falling apart and ensuring that it remains juicy. The robust nature of salmon steaks also means they can withstand more intense grilling methods and marinades, making them perfect for outdoor barbecues. The bone can also impart additional flavor to the meat, enhancing the overall taste of the fish.

How to prepare Salmon Steaks

Understanding these differences can help you choose the right cut for your cooking method and desired flavor profile.

Grilled Salmon Steaks with Dumpling Sauce and Oyster Sauce Glaze

Ingredients:

4 salmon steaks, about 1-inch thick
2 tablespoons avocado oil (or any high smoke point oil)
Salt to taste

Glaze:

3 tablespoons dumpling sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 teaspoon grated ginger
1 clove garlic, minced

Instructions:

Prepare the Grill:
- Preheat your grill to medium-high heat of 400 degrees Fahrenheit.
Season the Salmon:
- Pat the salmon steaks dry with paper towels. Season both sides with salt and rub a little bit of avocado oil on the side of the steak you are going to place on the grill grates.
Make the Glaze:
- In a small bowl, mix the dumpling sauce, oyster sauce, honey, grated ginger, and minced garlic until well combined.
Grill the Salmon:
- Place the salmon steaks on the grill. Cook for about 4-5 minutes on each side, brushing the salmon steaks with the glaze during the last 2 minutes of cooking. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- According to the U.S. Department of Agriculture, seafood is safe to consume at an internal of 145 degrees Fahrenheit. Use a and check the internal temp before removing from the grill.
Serve:
- Remove the salmon from the grill and let it rest for a couple of minutes. Serve with your favorite side dishes which in the summer you should absolutely consider grilled zucchini!

This recipe provides a savory, slightly sweet glaze that complements the rich flavor of the salmon, making it a standout dish for any occasion.

Glazed Salmon Steak and grilled zucchini

Tips for Perfect Grilled Salmon Steaks

Use an Instant-Read Thermometer: Ensures the salmon is cooked to perfection without drying out.
Don’t over rotate the fish: Only flip the fish once. With a good pair of grilling tongs and spatula, gently flip the fish once to keep the steak together.
Let It Rest: Allowing the salmon to rest for a few minutes after grilling helps the juices redistribute, making the fish more succulent.