Although salmon filets are a popular barbeque option, salmon steaks are also very tasty and tend to hold together well when cooked and flipped over. Salmon steaks are widely available. Use fresh ones if possible. If you are using frozen ones then thaw them in the refrigerator overnight and pat them dry with plenty of paper towels. Examine the steaks to check for pin bones. The easiest way to do this is just rub your fingers over the surface of the fish. If you find any pin bones you can use culinary pliers or bone tweezers to remove them. Leave the skin in place. Some people eat the skin while others do not, but it looks attractive on the fish and helps hold it together so it is best not to remove it. This recipe makes 4 servings but feel free to double it if you are feeding a crowd, or halve it if you are just cooking for two and do not want leftovers to enjoy the next day.

This recipe features a tasty homemade barbeque sauce. Although it is not a typical barbeque sauce, at least not the same as the one you usually use, you will find it very flavorful and really good paired with the salmon. The sauce is cooked on the stove to blend the flavors, softening and sweetening the shallots and garlic, and coaxing all the taste out of the other ingredients. The sauce also has honey, hoisin and ketchup for sweetness, fish sauce, rice vinegar, soy sauce, and sesame seeds for Asian flair, and some chili paste to add a spicy touch. You can use sambal oelek (Indonesian chili paste) or another kind. The flavor is well-balanced and you can tweak the sauce, perhaps using less chili in there if you prefer it milder. To toast the sesame seeds, simply cook them in a dry skillet over a moderate heat, tossing often until they are light brown and fragrant. Be careful so they do not burn. This sauce is used to baste the fish while it cooks, to add flavor and lock in the juices, and you can serve the remainder over the salmon.

Tips to Ensure Perfect Results

Make sure your salmon is totally thawed before you begin the recipe, if you are using frozen salmon, and pat off any excess water or liquid on it with paper towels. You can use olive oil, canola oil or another kind of oil in the recipe. Even peanut oil would work, or a vegetable blend. The barbeque should be medium-hot or hot, which means you can only hold your hand a few inches above the flames for a couple of seconds before pulling it away. Either coat the salmon with oil before putting it on the barbeque or use an oil-soaked rag to quickly grease the grates. It is probably easier to just coat the fish though, and of course this will stop it sticking. Serve these delicious salmon steaks with rice or potatoes and perhaps some salad or vegetables too. The salmon should rest for a few minutes after cooking it, and then it can be served. Everyone will love this unusual dish!

Hoisin BBQ Salmon Steaks
Summary: The BBQ sauce we are making here has clear Asian influences, featuring soy, sesame, garlic, hoisin, and chili. This sauce is a great match with the juicy, flame-cooked salmon steaks.
Cuisine: Asian
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 salmon steaks, about 8 oz each
  • Canola or olive oil, as needed
  • Salt and black pepper, to taste
For the Asian Barbeque Sauce:
  • 2 tablespoons canola or olive oil
  • 2 finely chopped garlic cloves
  • 2 finely chopped shallots
  • 2 tablespoons honey
  • ¼ cup hoisin sauce
  • 1 tablespoon hot chili paste
  • ¼ cup ketchup
  • 1 teaspoon Asian fish sauce
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • Salt and black pepper, to taste
  1. Preheat the barbeque to medium-hot.
  2. Heat 2 tablespoons of oil in a small pan and add the garlic and shallots.
  3. Cook until tender, stirring often.
  4. Stir in the honey, hoisin, chili paste, ketchup, fish sauce, sesame seeds, and soy sauce.
  5. Cook for 5 minutes.
  6. Take the mixture off the heat and add the rice vinegar and some salt and black pepper.
  7. Brush oil over both sides of the salmon steaks and grind some salt and black pepper over them.
  8. Barbeque the fish until it is golden brown on both sides, brushing with the sauce every minute.
  9. The fish is done when it is slightly charred and no longer opaque in the center.
  10. It should only take 3 or 4 minutes per side to cook through depending on thickness.
  11. You can test it with a fork - if it flakes easily then it is done.
  12. Transfer the cooked fish to a plate and brush more sauce over it, then let it rest for 3 minutes before serving.

Photo Description:

Salmon steaks are always good and offer a distinctive taste, but baste them with freshly made barbeque sauce and cook them over the barbeque, and you will be taking that special flavor to the next level. An aromatic Asian-inspired barbeque sauce is used to baste the fish and you can serve the remainder with the salmon. You can serve this tasty dish with zucchini, asparagus and mashed potatoes, or consider other vegetables or salad side dish options. Offer lime wedges on the side if you like. The sauce is a wonderful mixture of sweet, savory and spicy, and offers lots of fresh flavors. The salmon will be moist and juicy thanks to the speedy cooking and the barbeque basting sauce.

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.


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