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!
- 4 salmon steaks, about 8 oz each
- Canola or olive oil, as needed
- Salt and black pepper, to taste
- 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
- Preheat the barbeque to medium-hot.
- Heat 2 tablespoons of oil in a small pan and add the garlic and shallots.
- Cook until tender, stirring often.
- Stir in the honey, hoisin, chili paste, ketchup, fish sauce, sesame seeds, and soy sauce.
- Cook for 5 minutes.
- Take the mixture off the heat and add the rice vinegar and some salt and black pepper.
- Brush oil over both sides of the salmon steaks and grind some salt and black pepper over them.
- Barbeque the fish until it is golden brown on both sides, brushing with the sauce every minute.
- The fish is done when it is slightly charred and no longer opaque in the center.
- It should only take 3 or 4 minutes per side to cook through depending on thickness.
- You can test it with a fork - if it flakes easily then it is done.
- Transfer the cooked fish to a plate and brush more sauce over it, then let it rest for 3 minutes before serving.
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.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11155 Views)
- Grilled Vegetable Kabobs (9216 Views)
- Herb Marinated Pork Kabobs with Vegetables (8651 Views)
- Kiwi Apple Mocktail (8421 Views)
- White Wine Marinated Chicken Breasts (8071 Views)
- Grilled Vegetable Lasagna Recipe (7858 Views)
- Easy Grilled Chinese Vegetables Packets (7488 Views)
- Portabella Mushroom Burger Recipe (6986 Views)