Grilled Salmon Steaks with Orange-Ginger Sauce

From Cook's Country | June/July 2011
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Why this recipe works:

Hearty salmon steaks are a common choice for grilling, but in spite of their thick cut they’re not immune to overcooking. To make the process foolproof we turn the oblong steaks into medallions and use a two-level cooking approach, including an initial sear and a finishing simmer in a bright… read more

Hearty salmon steaks are a common choice for grilling, but in spite of their thick cut they’re not immune to overcooking. To make the process foolproof we turn the oblong steaks into medallions and use a two-level cooking approach, including an initial sear and a finishing simmer in a bright butter sauce on the grill.

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Serves 4

Before eating, lift out the small circular bone from the center of each steak.

Ingredients

  • 4 (10-ounce) salmon steaks, 1 to 1 1/2 inches thick
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon grated orange zest
  • 6 tablespoons orange juice
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 thinly sliced scallion
  • 1 (13 by 9-inch) disposable aluminum roasting pan

Instructions

  1. 1. Pat salmon steaks dry with paper towels. Working with 1 steak at a time, carefully trim 1 1/2 inches of skin from 1 tail. Tightly wrap other tail around skinned portion and tie steaks with kitchen twine. Season salmon with salt and pepper and brush both sides with oil. Combine orange zest, orange juice, butter, ginger, soy sauce, and 1/8 teaspoon salt in disposable pan.

    2A. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

    2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

    3. Clean and oil cooking grate. Place salmon on hot part of grill. Cook until browned, 2 to 3 minutes per side. Meanwhile, set pan on cool part of grill and cook until butter has melted, about 2 minutes. Transfer salmon to pan and gently turn to coat. Cook salmon (covered if using gas) until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 14 minutes, flipping salmon and rotating pan halfway through grilling. Remove twine and transfer salmon to platter. Off heat whisk scallion into sauce. Drizzle sauce over steaks. Serve.

Prepping Salmon Medallions

1. For salmon steaks that are sturdy enough to grill easily, remove 1½ inches of skin from one tail of each steak.
2. Next, tuck the skinned portion into the center of the steak, wrap the other tail around it, and tie with kitchen twine.
Detail sfs grilledsalmonsteaksv2 21 article
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