Barbecued Salmon Steaks Recipes

BARBECUE HALIBUT OR SALMON STEAKS

Steps:

• Preheat grill for medium-high heat.
• Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
• Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• Lightly oil grill grate.
• Brush fish with brown sugar sauce, and place on grill.
• Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
• Discard remaining basting sauce.
• For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.

MAPLE BBQ SALMON STEAKS

Steps:

• Combine BBQ sauce, maple syrup, Dijon mustard, and garlic in a large resealable plastic bag. Add salmon steaks and marinate for at least 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Place salmon on the baking sheet. Drizzle marinade over salmon.
• Bake in the preheated oven, turning halfway through, until salmon flakes easily with a fork, about 20 minutes.

BARBECUED SALMON STEAKS

Steps:

• Baste steaks every 3 minutes or so with a mixture of the last 5 ingredients, as they are grilling.
• When finished cooking salmon will flake easily with fork.
• Sprinkle with lemon juice, pepper and garlic powder.
• Place on serving platter and spoon more barbecue sauce over salmon.

GRILLED SALMON STEAKS

Steps:

• 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 it 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 mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate 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 translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

GRILLED SALMON STEAKS WITH LIME BUTTER

Steps:

• Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
• Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.

BARBECUED SALMON FILLETS

Steps:

• In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.
• Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.

BARBECUED ALASKAN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

Steps:

• In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through. While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.