Grilled Salmon Steaks

By Steven Raichlen

Updated Aug. 1, 2024

Grilled Salmon Steaks
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(305)
Comments
Read comments

Salmon is the perfect fish for grilling: It’s rich-flavored and intrinsically fatty, which keeps it from drying out when exposed to the high, dry heat of the fire. So why do so many cooks leave half the fish stuck to the grate when grilling it? Nerves are part of it: The moment you put the fish on the grill, you may feel compelled to move it, thereby proving to yourself it hasn’t stuck. When fish first hits the grill, it will stick — that’s the nature of piscine protein. The secret is to let it grill for a few minutes without touching it, after which the proteins will release from the hot metal. These two other techniques guarantee stick-free fish: First, select fish steaks, which are less prone to falling apart than fillets. Second, slather the fish with mayonnaise-mustard sauce before grilling. The mayonnaise acts as a lubricant to keep the fish from sticking.

Featured in: 5 Dishes Everyone Should Know How to Grill

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4center-cut salmon steaks, each ¾- to 1-inch thick
  • Kosher salt and freshly ground black pepper
  • ¾cup mayonnaise
  • ½cup grainy mustard or Dijon-style mustard
  • Neutral oil, for greasing the grill grate
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

765 calories; 65 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 29 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 42 grams protein; 709 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Season the salmon steaks on both sides with salt and pepper.

  2. Step 2

    Combine the mayonnaise and mustard in a small bowl and whisk to mix. Using a spoon, spread some of the mixture on the fish on both sides (about 2 tablespoons per side).

  3. Step 3

    Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

  4. Step 4

    Arrange the salmon steaks diagonally on the hot grill grates and lower the lid to cover. Grill the fish on one side, undisturbed, for 3 to 4 minutes. By the time the bottoms of the salmon steaks show grill marks, they will release easily from the hot grates; turn them over with a thin-bladed spatula.

  5. Step 5

    Spoon the remaining mustard mayonnaise on top, in the center of each salmon steak. Close the grill lid and grill the second side until the grill marks are browned on top and the salmon feels semi-firm when pinched between your thumb and forefinger on the sides.

  6. Step 6

    Transfer the salmon to a platter or plates and serve.

Ratings

4 out of 5
305 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Marv

I learned years ago, from the Canada Fishing Board, the basic rule for cooking fish. Weather grilling, or roasting..ten minutes of cooking for each inch thickness..temperature 120 ..

Billy

Salmon filets do not need to be turned. Just place them skin-side down for 17 minutes, undisturbed, with the grill cover on. Then remove and eat.

Nick C

Subbing a vegan mayo works really well if you’re cooking for people with egg allergies. I mix mine with wasabi instead of mustard for the extra zing. Easy, healthy, and delicious.

Jeff Rogers

Perfect

Yuri

Followed the recipe. 3 to 4 minutes per side is all that you need on the grill. The result was juicy and yummy salmon steaks.

Mia

Brine fish first - 5 Tbsp fine sea salt in 2 quarts water. Very thick fillets about 5 mins per side. Temp - ideal around 115 F.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.