Description
Discover the best BBQ salmon steaks recipe—tender, smoky, and packed with flavor. Perfect for grill lovers!
Ingredients
Scale
- 4 salmon steaks, each about 1½ inches thick (≈ 1½ lb total)
- 2 Tbsp olive oil
- 1 Tbsp soy sauce (low‑sodium)
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp freshly ground black pepper
- ½ tsp sea salt
- 1 tsp fresh lemon zest
- 1 Tbsp chopped fresh dill (optional, for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Prep the grill. Preheat a gas or charcoal grill to medium‑high heat, about 400‑425°F (200‑220°C). If you’re using charcoal, arrange the coals for direct heat and leave a small cooler side for indirect cooking.
- Make the glaze. In a small bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, black pepper, sea salt, and lemon zest until smooth. The honey will caramelize, giving you those coveted grill marks.
- Brush the salmon. Pat the salmon steaks dry with paper towels. Place them on a plate and generously brush both sides with the glaze, reserving a tablespoon for basting later.
- Grill – first side. Oil the grill grates lightly (use a paper towel dipped in oil and tongs). Lay the steaks skin‑side down (if skin is on) and close the lid. Cook for 4‑5 minutes, watching for the edges to turn opaque.
- Flip and baste. Using a wide spatula, flip the steaks gently. Brush the top with the remaining glaze. Cook another 4‑5 minutes, or until the internal temperature reaches 125‑130°F (52‑54°C) for medium‑rare, or 135°F (57°C) for medium.
- Finish with a quick sear. For an extra char, move the steaks to the hottest part of the grill for 30 seconds per side. Keep a close eye; the honey can burn quickly.
- Rest. Transfer the steaks to a cutting board, cover loosely with foil, and let rest for 3 minutes. This redistributes the juices and finishes the cooking process.
- Serve. Sprinkle chopped dill over the top, if using, and serve with lemon wedges. Pair with grilled veggies or a crisp salad for a complete meal.
Notes
- Choose thick steaks. A thickness of at least 1½ inches prevents the fish from drying out while you achieve a good char.
- Don’t over‑cook. Salmon continues to cook after you remove it from the heat. Aim for a slightly lower internal temperature than you’d serve.
- Use a fish spatula. It’s thin enough to slide under delicate salmon without breaking the steak.
- Control flare‑ups. Keep a spray bottle of water nearby; honey can cause sudden flames.
- Marinate briefly. If you have extra time, let the steaks sit in the glaze for 15‑20 minutes before grilling for deeper flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Seafood recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: bbq salmon steaks