Best Salmon Steak Recipes

BAKED SALMON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

GRILLED SALMON STEAK WITH HOISIN BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Steps:

• Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

GRILLED SALMON STEAK

Steps:

• Mix all ingredients.
• Place 4 salmon steaks in a shallow pan and pour the marinate over.
• Marinate 30 minutes or 1 hour in refrigerator, turning once.
• Place fish on grill 4 inches from heat.
• Grill 5 to 7 minutes on each side or until fish flakes easily when tested with a fork and pulls away from the central bone. Baste with marinate during cooking.

SALMON STEAK WITH STRAWBERRY SAUCE

Steps:

• Crush strawberries in a mortar & pestle. Don't go overboard because the sauce looks nicer with a thick texture.
• Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).
• Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
• Place garlic and olive oil in a saucepan and place over medium heat.
• Lightly sautee garlic for five minutes.
• Add the sauce mix to saucepan.
• Cook for 10 minutes, stirring occasionally. Don't let the sauce boil hard, just simmer.
• Once the fish is cooked plate up and pour over the sauce.
• Serve with fresh salad and/or light vegetables.

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE

Steps:

• Bring water to boil in bottom of a steamer.
• Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
• Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
• Squeeze capers to extract excess liquid and add the capers to butter sauce
• Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

FLAT BELLY DIET GRILLED SALMON STEAK

Steps:

• Combine all the ingredients in a bag and marinate in the refrigerator for 30 minutes.
• Grill over medium heat or bake until the fish flakes (See notes above).
• Microwave the leftover marinade for one minute and drizzle over the salmon.

SALMON STEAK AU POIVRE

Steps:

• Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
• Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
• Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
• Garnish each steak with the chervil and serve immediately.

SALMON STEAK IN CARAMEL SAUCE (VIETNAMESE CA KHO)

Steps:

• Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high.
• Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.
• Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds.
• Add fish sauce and fresh cracked pepper. Stir.
• Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.
• Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.
• Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.
• Serve immediate with steamed white rice. The sauce is good on the rice.

HERB-RUBBED SALMON STEAK

Steps:

• Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.
• Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).
• Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

SALMON STEAK TARTARE (LOHITARTAR)

Steps:

• Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
• Form the mixture into serving portions just as you would beef steak tartare.
• Decorate with fish roe and springs of dill.
• Serve with toast.

SALMON STEAK

Steps:

• Lightly oil a large piece of aluminum foil and arrange salmon in single layer.
• Sprinkle with lemon juice and pepper to taste.
• Fold foil over salmon and seal, place on baking sheet.
• Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.

SALMON OR TUNA STEAK WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375°; rinse the tuna or salmon and pat dry with a paper towel.
• Place in a small shallow oven-proof dish, then season with salt and pepper; drizzle with half of the olive oil and all of the wine or grape juice.
• Bake 20 minutes, basting every 5 minutes; when the fish is ready, place each fish steak on a plate and keep warm.
• Heat the remaining olive oil in a small skillet; gently saute the garlic until lightly golden, do NOT burn or it will be bitter!
• Throw in some of the parsley, shaking the skillet a few times to mix; Spoon mixture over the warm fish and serve garnished with lime wedges.
• Note: if yellowfin isn't available, you may also use ahi tuna or albacore tuna steaks.

HERB-RUBBED SALMON STEAK

Steps:

• Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.
• Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).
• Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.