Barbecued Salmon Steaks
Juicy salmon steaks infused with a smoky, tangy marinade featuring soy, lemon, garlic, and hot pepper sauce, perfect for grilling enthusiasts and seafood lovers alike.
Ingredients
Instructions
- Make marinade by mixing melted butter, soy sauce, Worcestershire sauce, lemon juice, crushed garlic, hot pepper sauce, and liquid smoke if using.
- Brush the marinade generously over the salmon steaks.
- Place the steaks on a grill over hot coals.
- Grill, allowing approximately 20 minutes per inch of thickness or until the fish flakes easily.
- Turn the salmon steaks over halfway through cooking.
- Baste frequently with the marinade during cooking and once after removing from the grill.
Tips & Substitutions
For a smoky flavor without liquid smoke, try adding smoked paprika or using a grill with wood chips. If you prefer, substitute the salmon with other firm fish like swordfish or tuna. Adjust the marinade to your taste; for instance, add honey for sweetness or fresh herbs like dill or parsley for extra flavor. Remember, the key to perfectly grilled salmon is not to overcook it.
Serving Suggestions
Serve the barbecued salmon steaks with a side of grilled vegetables or a fresh garden salad for a light meal. Pair with a citrusy coleslaw or rice pilaf to balance the flavors. This dish also pairs beautifully with Crawfish Or Shrimp Jambalaya for a festive gathering. A chilled white wine or a light beer complements the salmon perfectly.
Storage & Reheating
Store leftover salmon steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can dry out the fish. Consider flaking the salmon into salads or pasta for new meals.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Salmon Steaks contains roughly 56 calories, with 2g protein, 8g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1229mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon steaks for this recipe?
Yes, you can use frozen salmon steaks. Just ensure they are fully thawed before marinating and grilling. Thaw them in the refrigerator overnight for best results. Cooking times may vary slightly, so check for flakiness to ensure doneness.
What can I use instead of soy sauce?
If you're looking for a soy sauce substitute, try tamari for a gluten-free option or coconut aminos for a lower-sodium choice. Both will impart a similar umami flavor to the marinade, making your barbecued salmon steaks delicious.
How can I tell when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep an eye on it as it cooks, turning it halfway through to ensure even grilling. Avoid overcooking, as it can dry out the fish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).