Salmon Steak Grill Preparation
Combine a healthy fish with a low fat cooking method, and you have a dream meal that even a red meat lover will savor. You can grill salmon steaks but they require preparation before cooking. You need to properly shape the steaks so that the tips don't burn before the center of the fish cooks through. Salmon also have tiny pin bones that need to be removed before grilling. Does this Spark an idea?
Things You'll Need
- Gas or charcoal grill
- One-inch thick salmon steaks
- Bone tweezers or sterilized pliers
- Boning knife
- Butcher's twine
- Cooking oil
- Paper towels
- Tongs
Instructions
-
-
1
Turn your gas grill to medium-high, or deposit a fully chimney starter (4 quarts) charcoal into the grill.
-
2
Rub your hand over the salmon steak and use tweezers to remove any pin bones.
-
-
3
Use a boning knife to cut the bones out of the fish to form a hollow between the two triangular tips, known as the stomach flaps.
-
4
Trim the stomach flaps so that one side is missing two inches of skin and the other is missing one inch of meat.
-
5
Roll the skinless section up into the hollow of the cavity. Wrap the other section around the outside to create a round.
-
6
Tie a piece of butcher twine around the salmon to secure the stomach flaps in place. The steak should resemble a wrapped filet mignon.
-
7
Rub the salmon steak with peanut or canola oil on all sides.
-
8
Wipe the grill grate with paper towel dipped in peanut or canola oil. Use tongs so you don't burn yourself.
-
9
Place the salmon steak on the grill grates over indirect heat.
-
10
Grill the salmon for three minutes over medium-high heat or medium hot coals. Flip the salmon with the tongs and cook another three to four minutes or until the fish turns bright pink and flakes with a fork.
-
1
