Comments on How to Cook Salmon Steaks on a Grill

The best salmon I ever grilled was actually part smoked. Submerge a food grade cedar plank in the clean kitchen sink (weight it down with a pot) for at least two hours. Clean and pat dry the fish. You can use a mixed rub for flavor, or mix your own: paprika, onion powder and garlic salt work well. Our grill is gas powered, so I put the grill on the lowest setting. Put the seasoned fish on the plank and put it directly on the grill. Close the cover. The cedar should smoke and char, adding its flavor to the fish. A half a fish takes 20-30 minutes. Best part is you don't have to add fat! I serve the salmon with a reduction of fish stock, white wine, and shallots, and garnish with lemon wedges.

The best salmon I ever grilled was actually part smoked. Submerge a food grade cedar plank in the clean kitchen sink (weight it down with a pot) for at least two hours. Clean and pat dry the fish. You can use a mixed rub for flavor, or mix your own: paprika, onion powder and garlic salt work well. Our grill is gas powered, so I put the grill on the lowest setting. Put the seasoned fish on the plank and put it directly on the grill. Close the cover. The cedar should smoke and char, adding its flavor to the fish. A half a fish takes 20-30 minutes. Best part is you don't have to add fat! I serve the salmon with a reduction of fish stock, white wine, and shallots, and garnish with lemon wedges.

While the salmon is cooking on the skin side, brush a small amount of olive oil on the flesh just before turning. This will help prevent sticking, yet will add a nice crispiness to edges. (Garlic and pepper are a nice addition at this time, too!)

A pan works better than a grill. Use a little olive oil, a good amount of lemon juice, stacks of lime juice, and that's it! The two juices add a zesty flavor and keep the fish moist.

I cook salmon on my flat-sided grill (on an electric stove). After the heat is even, apply olive oil lightly. Place the salmon skin side down. Cook until the white (cooked) area appears halfway on the side. Apply butter to the meat side and gently turn. This will brown the meat. Cook until no pink is showing. This takes approximately 8 minutes.

While the salmon is cooking on the skin side, brush a small amount of olive oil on the flesh just before turning. This will help prevent sticking, yet will add a nice crispiness to edges. (Garlic and pepper are a nice addition at this time, too!)

In a cup, mix 2 tablespoons brown sugar, 2 tablespoons of soy sauce, 2 tablespoons water, a healthy sprinkle of Cajun seasonings and a splash of lemon juice. Mix well and baste throughout cooking.