Thaw salmon steaks, if frozen.
Preheat a
n outdoor grill.
Place salmon steaks in single layer in a
Rinse the salmon steaks and pat dry with paper
ightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk
ouble this if desired.).
For salmon:
Cut off ends of
In the work bowl of a blender or food processor, combine all the ingredients except the fish.
Blend until a fine paste is formed.
Scrape into a bowl.
Add the salmon steaks and mix well to coat the steaks on both sides.
Cover and refrigerate for at least 2 hours.
Heat the barbecue or broiler to high.
Place the salmon steaks on the grill or 4 inches (10 cm) away from the broiler element and grill 3-4 minutes on each side for medium, brushing with the marinade.
Serve immediately.
Combine marinade ingredients in a blender container.
Process until smooth.
Place salmon steaks in a glass dish.
Pour marinade over salmon, turn to coat.
Cover and refrigerate 30 minutes.
Meanwhile, cover wood chips with water and soak for 30 minutes.
Just before cooking salmon sprinkle wood chips over coals.
Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals.
Grill 10-17 minutes until fish is done, basting occasionally with the marinade.
Garnish with a lemon slices and sprigs of basil.
Place salmon steaks in 10-inch skillet.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Rinse salmon with cold water and pat dry.
Place salmon steaks in a 12 x 8 x 2-inch baking dish; arrange onion slices over salmon.
Combine water, 1 tablespoon lemon juice, bouillon granules and dill weed; pour over salmon.
Cover and bake at 350\u00b0 for 15 to 18 minutes or until steaks flake easily when tested with a fork.
Drain, reserving 1/4 cup cooking liquid; discard onion. Transfer salmon steaks to a serving platter and keep warm.
Combine water, wine, onion, dill sprig, bay leaf and salt in deep skillet and bring to boil.
Boil gently 3 minutes.
Add salmon steaks.
Turn heat to high and return to boil.
Cover and cook over low heat until fish is cooked through, about 7 minutes for 1/2-inch-thick salmon steaks and longer for thicker steaks.
Remove from heat.
Rinse the salmon steaks and pat dry.
In
In a bowl mix/whisk together soy sauce, brown sugar and mustard powder.
Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish).
Pour the marinade over the salmon.
Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally.
Grill for 4-5 minutes on each side, depending on how thick the steaks are.
Brushing with marinade as they cook.
**NOTE** sprinkle with salt if desired when cooking.
Mix marinade ingredients in shallow dish. Add salmon steaks and marinate in the fridge for up to 2 hours (no longer or the lemon will start to cook the salmon), turning occasionally.
Broil steaks on low for approximately 3-5 minutes on each side. I place mine on the middle rack so the outside doesn't burn before the inside is cooked.
Salmon is ready when it flakes easily or when the internal temperature reaches 145\u00b0F.
Rinse and pat dry the salmon steaks.
In a bowl large enough to contain the fish, whisk together olive oil, lemon, onion, liqueur, oregano and salt and freshly ground pepper.
Turn the salmon steaks in the marinade, to coat both sides, and leave to marinate, in the refrigerator, for 3-6 hours.
Remove the steaks from the marinade and cook on the bbq or grill for 10-12 minutes, turning once, until the fish is firm to the touch.
Careful not to overcook.
Serve immediately with a tossed green salad and oven-roasted cauliflower.
Line broiler pan with aluminum foil.
Spray well with cooking spray.
Wash salmon steaks well and pat dry with paper towel. Arrange on broiler pan.
In small bowl, combine 1 tablespoon of mayo per steak and 1 tablespoon of ketchup per steak and lemon pepper to taste.
Mix well.
Spread over salmon.
Broil for 12 minutes.
Turn oven off; leave steaks in oven for another five minutes.
Preheat the boiler.
In a bowl combine lime juice and soy sauce.
Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
Broil 4 inches from the flame for about 5 minutes.
Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
Serve at once.
Combine BBQ sauce, maple syrup, Dijon mustard, and garlic in a large resealable plastic bag. Add salmon steaks and marinate for at least 45 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Place salmon on the baking sheet. Drizzle marinade over salmon.
Bake in the preheated oven, turning halfway through, until salmon flakes easily with a fork, about 20 minutes.
Preheat oven to 425 degrees F.
Butter an 8 x 8-inch baking.
Rinse the salmon steaks and pat dry.
In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
Bake for about 20-22 minutes, or until the fish flakes with a fork.
Place salmon steaks on oiled broiler pan; brush both sides with oil.
Broil 4 inches from heat 4 to 5 minutes on each side. Meanwhile, combine mayonnaise, lemon juice, mustard, chili sauce and dill weed in a small bowl.
Spread over salmon for last minute of boiling time.
Serve extra sauce with salmon.
Makes 4 servings.