Grilled Salmon Steaks with Fresh Herb Salsa Recipe
30 min
40 min
2
Main
Mediterranean
King salmon steaks get the royal treatment in this simple yet delicious recipe. Grilled over high heat until lightly charred, it’s served with a tart and refreshing herb salsa which balances the richness.
Ingredients
1 cup (lightly packed) mixed tender herbs such as parsley, cilantro, chives, basil, and dill
1 garlic clove, minced
2 tablespoons coarsely chopped roasted almonds
½ teaspoon grated lemon zest
1½ tablespoons freshly squeezed lemon juice
1 tablespoon drained small capers
2 tablespoons extra virgin olive oil, plus more for grilling
Salt and freshly ground pepper
1 king salmon steak (12- to 13-ounces)
Directions
Make the Salsa
On a cutting board, coarsely chop the parsley, shallot, almonds, and lemon zest together. Transfer to a small bowl and stir in the lemon juice, capers, and olive oil. Season with salt.
Prep the Grill and Salmon
Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean, then brush with oil. While the grill preheats, sprinkle the salmon all over with salt and let sit.
Grill the Fish
Rinse the salmon and pat very dry with paper towels. Brush the salmon with oil and season with pepper. Add to the grill and close the lid. Grill the fish, turning once, until lightly charred and just cooked through (125°F to 130°F), about 12 minutes depending on the thickness of the steak.
Finish and Serve
Transfer the salmon steak to a platter and spoon the salsa on top. Divide the salmon between 2 plates and serve right away, passing more salsa on the side.
Pro tips
Pair it Up
Pour something that’s bright and crisp and balances the richness of the salmon while complementing the herbal flavors. A dry Provençal rosé or citrussy Albariño are both good choices.
Spice It Up
Add a teaspoon (or more) of finely chopped hot chile peppers to the salsa for a kick.
Leftover Magic
Add flaked salmon and herb salsa to pasta (hot or cold) for a next day transformation. Don’t forget to add a drizzle of olive oil to bring it all together.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
