How to Cook Salmon Steaks
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
American
How to Cook Salmon Steaks
Description
The recipe begins by seasoning thick salmon steaks evenly with kosher salt, freshly ground black pepper, and garam masala or another spice rub. The steaks are cooked over medium-high heat in a skillet or on a grill, searing the first side without disturbance for 3-5 minutes until they release easily, then flipping to cook the second side for another 3-5 minutes.
A compound butter made by blending softened salted butter with minced garlic and chopped fresh herbs such as chives, oregano, or dill is prepared separately. This butter is added to the pan after flipping the salmon or spooned on after grilling, enhancing flavor and juiciness. Lemon wedges are served alongside for a fresh finish.
The texture of properly cooked salmon steaks is flaky and moist with spice-forward seasoning. The method supports either pan-searing or grilling, offering versatility depending on available equipment.
Alternatively, salmon steaks can be roasted in a preheated 400°F oven for 15-20 minutes for those who prefer oven cooking. Leftovers store well for 2-3 days refrigerated and can be reheated gently in a 350°F oven.
Ingredients
Salmon
- 4 (1-inch thick) salmon steaks 6 to 8-ounces each
- 1 tablespoon kosher salt
- 2 teaspoons black pepper freshly ground
- 1-2 teaspoons garam masala divided
- 1 tablespoon olive oil
- lemon for serving, wedges
Compound Butter
- 4 tablespoons butter softened, salted
- 1-2 garlic minced, cloves
- 2-3 tablespoons herbs chopped (like chives, oregano, dill, etc, fresh
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste, freshly ground
Instructions
- Season both sides of the salmon steaks evenly with salt, pepper, and garam masala or your favorite spice blend or rub like lemon pepper or bbq.
- Heat a large skillet over medium-high heat or clean, oil, and preheat your grill to medium-high heat. Add olive oil when the pan is hot and let it heat up.
- Place each piece of salmon into the pan or on the grill over direct heat (right over the flames or coal) and let them cook without flipping or moving for 3-5 minutes. Once the salmon releases easily from the pan or grill, it is ready to be flipped.
- Make the compound butter by mashing the softened butter together with the minced garlic, fresh herbs, salt, and pepper in a bowl.
- When the fish releases easily from the pan or grill, flip it and ook for another 3-5 minutes on the second side. Add the butter to the pan after flipping the salmon and spoon it over the fish as it cooks. If grilling, hold the butter in reserve until you remove the salmon from the grill, then top each piece with a dollop of the butter, which will melt from the residual heat of the fish.
- The salmon is done when the center is opaque and flakes easily. Be careful not to overcook. Serve with lemon wedges for squeezing over the fish and watch out for small bones.
Notes
- For oven roasting, preheat to 400°F and cook salmon steaks in a pan for 15-20 minutes until done.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat salmon steaks in a 350°F oven for 5-10 minutes before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 46g | 92% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 2526mg | 105% |
| Potassium | 1166mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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