Grilled Salmon Steaks Tips
How should you remove the bones in salmon steaks?
Salmon steaks usually come with the bones intact, as the steak cut includes a portion of the fish’s spine. You don’t have to remove these bones before you cook the salmon
, but you can debone the steaks if you wish. Start by cutting along the inside of the belly flap to remove the pin bones. Then, cut around the spine and along the membrane that runs through the center of the salmon. Stop cutting just before you reach the skin. Then, repeat the process on the other side of the membrane, finishing by cutting away the belly flap’s pin bones.
What other sauces can you serve with grilled salmon steaks?
We love a mustard dill sauce with grilled salmon
because the herbaceous, tangy flavors taste fantastic, and the creamy texture complements the salmon’s rich character. Other great sauce choices include a briny sauce made with pickles or capers, Greek-inspired tzatziki, flavorful pesto
, bold chimichurri, or any teriyaki or soy-based sauces.
What sides can you serve with grilled salmon steaks?
Our favorite sides dishes for salmon
feature simple, fresh flavors, like cucumber salad, roasted potatoes, grilled asparagus or stir-fried broccoli. To make the meal more filling, serve grilled salmon steaks with quinoa, rice or couscous.
How do you store grilled salmon steaks?
Store leftover salmon steaks in an airtight container in the refrigerator, where they will last 3 to 4 days. The salmon tastes good cold right out of the fridge, but you can also reheat it slowly in the oven—about 10 to 15 minutes in a 300° oven—to keep the salmon from drying out.—Lindsay Mattison, Taste of Home Contributing Writer
1 steak: 387 calories, 23g fat (4g saturated fat), 89mg cholesterol, 857mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 29g protein.