How to Cook Salmon Steaks

Опубликовал Admin

2-02-2021, 02:00

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Salmon can be cleaned and sold in a variety of cuts. Although fillets are more common in the fish and frozen food aisles, salmon steaks are a tasty alternative. The fish is cut perpendicular to the spine, creating a thick portion that holds its shape while grilling or baking.

Grilling Salmon Steaks

Purchase your salmon steaks. If you are speaking to a butcher or fishmonger, ask that the steaks are the same thickness, so that they cook uniformly.
Make a marinade. Although this step is not essential, this is the best way to create a richer flavor before placing your salmon on the grill. A good marinade ratio is one part acid to one part oil to one part aromatics/hers, along with salt and sugar to taste.
- For example, try combining 2 tbsp. of white vinegar with 2 tbsp. of olive oil and some sugar, dill weed, salt and pepper to taste.
- Alternatively, you can use one part hoisin, miso or soy sauce along with one part sesame oil for an Asian marinade.
- Use one part olive oil, one part lemon juice and one part (several cloves) crushed garlic and salt for a simple fresh marinade.
Pour the marinade in a plastic bag. Place the salmon steaks inside and seal it. Refrigerate the bag for one hour.
- Turn the bag once to ensure you salmon is well coated in the marinade.
Preheat your grill on medium heat, or about 400 to 450 degrees Fahrenheit (204 to 232 Celsius). Consider coating the grill with oil before you grill to stop salmon from sticking. Do not do this over an open flame or the grease will splatter.
Remove the salmon from the bag and onto a paper towel to soak up some of the excess liquid. Do not pat the salmon or the marinade will come off.
Set the salmon steaks on the hot grill. Close the cover. Cook for five to seven minutes on each side.
- Cooking time will depend upon how you like your salmon-rare, medium rare or well done. If the fish flakes and has no pink coloration, it is well done.
Serve plain or with sauce. Make an easy dill sauce with one part mayonnaise, one part Dijon mustard, one part dill weed, one part white whine vinegar and 1/3 part sugar. Add salt and pepper to taste.

Baking Salmon Steaks

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Grease a baking dish with olive oil and set aside. A square 8-inch (20-cm) baking dish will work for two steaks. A 9 by 13-inch (23 by 33-cm) baking dish will be necessary for four steaks.
- The steaks can be touching in the dish; however, they should not be crammed into the dish. Some space is required to let heat circulate through the meat and cook the steaks evenly.
Pour olive oil into a shallow bowl. Dip the salmon steaks in the oil and place them on a plate.
Mix a marinade of one part garlic salt, one part onion salt and one part paprika. Sprinkle the seasoning mix onto both sides of the salmon, along with salt and pepper to taste.
Place the salmon in the greased baking dish. For extra flavor, cover the salmon with one tbsp. (3g) chopped chives, two tbsp. (6g) chopped fresh thyme and several cups (85 to 170g) of spinach leaves. Then, cover everything with a generous sprinkle of Parmesan cheese.
Bake for 45 minutes, or slightly less for medium rare salmon. Salmon is done when it reaches 110 to 125 degrees Fahrenheit (43 to 52 degrees Celsius) on a meat thermometer. Insert the probe into the center to get your reading.
Remove the steaks from the oven and let them sit while covered for five minutes. Serve the steaks immediately after accompanied by the juices at the bottom of the dish. This recipe can be served atop rice or veggies.

Tips

Keep the skin on the salmon steaks while you cook them. It provides a protective layer and adds flavor.
Salmon steaks are usually thicker cuts than fillets, so they can be cooked with slightly higher heat in an oven or grill.

Warnings

Salmon steaks are more likely than fillets to contain bones. This is one of the reasons they stay together so well. Remove the skin and bones before eating.