Grilled Salmon Steaks

"Recipe Courtesy Alton Brown"
 
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Ready In:
30mins
Ingredients:
7
Yields:
4 salmon steaks
Serves:
4
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ingredients

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directions

  • 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 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 a mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, the liberally grind toasted seeds on both sides of steaks.
  • Quickly wipe hot grill 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 tanslucent at the center.).
  • Serve steak alongside simple salad dressed with Vinaigrette.

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RECIPE SUBMITTED BY

29 year old wife and mother of 3 who is obsessed with meal planning.
 
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