Grilled Pink Salmon Steaks
Pink salmon steak with rich flavor and the aroma of an open flame! Grilled pink salmon steaks are a great idea for a backyard get-together or an outdoor picnic. It's an inexpensive fish, a simple set of ingredients, quick cooking, and a one-of-a-kind flavor. This recipe is a real winner for anyone who loves the crisp crust and wonderful aroma of grilled fish steaks.
lianaN
Recipe author
Grilled Pink Salmon Steaks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 76 %
19 g
Fats 16 %
4 g
Carbohydrates 8 %
2 g
126 kcal
GI:
100
/
0
/
0
- In a deep bowl, mix all the spices you've set out for the salmon rub. Rinse the cut steaks under running water, pat them dry with paper towels, and dredge them in the spice mix on all sides. That alone isn't enough to work the flavor in, so rub each steak with a little extra spice to help it soak into the flesh. Put the seasoned steaks in a bowl, cover with plastic wrap, and refrigerate for up to two hours. If guests are arriving soon you can cut this short, but it's better not to rush — the longer the fish marinates, the fuller and richer its flavor will be. The classic method calls for an open grill, but if you don't have one, a home electric grill works just fine. Preheat the grill to high and rub the grate (or surface) with vegetable oil. If you skip this step, the salmon will stick and the finished steaks won't look their best. Dab a paper towel with neutral vegetable oil and wipe the grate 3–4 times. Once you've got a non-stick surface, it's time to cook. Using tongs, lift the steaks out of the marinade and arrange them on the grill so they don't touch — the space between pieces lets air circulate and helps them cook evenly on all sides. Grill for 6–8 minutes, then flip in a single motion. To keep the pieces from falling apart when you turn them, use a metal spatula to support them. Plate the finished steaks and serve them hot with a side of roasted vegetables and your favorite sauce for salmon.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Paprika - 289 kcal/100g
- Sea salt - 0 kcal/100g
- Oregano dry - 306 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Garlic powder - 331 kcal/100g
- Dried onion - 273 kcal/100g
- Pink salmon steak - 116 kcal/100g
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