Grilled Salmon Steaks

Cooking method

1. Step 1:

   

   How do you grill salmon steaks? Gather your ingredients. Fresh (not frozen) fish is best. The steaks should be about 3/4 inch (1.5–2 cm) thick — any thicker and the fish won't cook through; any thinner and it'll dry out. Coarse sea salt is a good choice here. From the lemon you only need the juice, so you can use bottled lemon juice, or swap in lime juice.

2. Step 2:

   

   Rinse the steaks well, remove any membranes and bits you don't want, then pat them dry and season with salt.

3. Step 3:

   

   Squeeze lemon juice over the fish. If you're juicing a fresh lemon, rinse it in hot water first to get more juice out, and use a strainer so no seeds land on the fish.

4. Step 4:

   

   Let the fish marinate for 15–30 minutes.

5. Step 5:

   

   Meanwhile, get the coals hot. You can use ready-made charcoal or burn down your own firewood — light the wood and wait for it to burn down to coals. Birch wood is ideal.

6. Step 6:

   

   Lay the fish steaks on the grill grate. Salmon cooks fairly quickly, but you'll still need to turn the steaks a few times so they don't scorch.

7. Step 7:

   

   Turn the fish for the first time about 5 minutes in, then a couple more times, roughly 5 minutes per side. As it cooks, keep the coals glowing but not flaming — salmon is fairly fatty, and the fat dripping onto hot coals can flare up.

8. Step 8:

   

   Serve the steaks right away, while hot. Enjoy!