Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Prepare grill by lighting 4 quarts of charcoal (1 starter chimney’s worth), or turning gas grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses. Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher’s twine. (Do not tie it too tight or fish will pop out during cooking.) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks. Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center. Serve steaks alongside simple salad dressed with “Veni, Vedi, Vinaigrette.”
Yield 4 servings Number Of Ingredients 4 Steps:
Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5-7 minutes. Serve with Roasted Poblano and Caper Salsa.
Time 25m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Prepare grill by lighting 4 quarts of charcoal (1 starter chimney’s worth), or turning gas grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses. Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher’s twine. (Do not tie it too tight or fish will pop out during cooking.) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks. Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center. Serve steaks alongside simple salad dressed with “Veni, Vedi, Vinaigrette.”
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Rinse the salmon steaks and pat dry with paper towels. In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine. Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture. Let stand for 15 minutes. Set the oven rack 3 to 4 inches below the element and preheat the broiler. Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil. Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade. Broil the salmon until lightly browned, 3 to 5 minutes. Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade. Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer. Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.
Time 15m Yield 2 servings. Number Of Ingredients 6 Steps:
In a shallow bowl, combine the butter, salt and paprika. In another bowl, combine saltines and chips. Dip both sides of salmon steaks in butter mixture, then coat with crumbs. Broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork.
Time 20m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Preheat the boiler. In a bowl combine lime juice and soy sauce. Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt. Broil 4 inches from the flame for about 5 minutes. Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done. Serve at once.
More about “broiled salmon steaks recipes”
Yield Serves 2 Number Of Ingredients 6 Steps:
Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.
