Grilled Salmon

Grilled Salmon Steaks Our Grilled Salmon Steaks are easy and are a perfect pairing with Caesar or a Green Salad. Visit the link above for recipe information, ingredients, and additional video recipes

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Salmon Steaks
Black pepper

This is Matt with Creative Cooking Corner and today we’re going to do some Grilled Salmon Steaks.

What I’ve done is taken them out of the paper towels. You can see it’s pretty much dried up on the surface, which is good and what we want. And what I did on this one is I already oiled the skin side, so I’m going to oil this side. And this is just some grape seed oil with my little brush here. You just want to put a good layer of oil on there because the main goal is to keep it from sticking on the grill. Do a little sprinkle of seasoning on there, which is just salt and pepper. So now what we need is two crumbled up paper towels, the rest of this oil, long handled tongs, and we’re going to go down to the grill.

Okay, so what I did was I got my fire going. I poured the charcoal in one side of it and spread it out a little bit and I covered the grill with this tin foil to super heat it. Take that off. Like I said, you can see this is the hot side of my fire and this is the cool side. What I’m going to do now is season the grill so the fish doesn’t stick. So let’s grab my oil and my paper towels. So what you want to do is just take a wad of paper towels and some vegetable oil and it might flame up a little bit. Just get some on there and just quickly rub it back and forth. You want to do it several times because you want to get a good coating of oil on there. What that does is seasons it so it doesn’t stick.

So now what we’re going to do is put the fish skin side down diagonally right on the hot grill. We’re going to let that cook uncovered for about three minutes. Okay you can see that the fish is starting to turn opaque on the bottom side there. And the bottom of it you can see it’s not sticking. It’s nice and the skin is charred a little bit, so that’s good.

So now what I have is a big spatula and tongs because you want to be as gentle as possible. You don’t want it to break apart, so what we’re going to do is kind of pick this up. Go with the grade and we’re going to flip it over diagonally to a hot spot on the grill. Don’t worry about that skin. We’re going to get rid of that anyways. You’re not going to eat that. Now we’re going to wait about two minutes and it’ll be done.

So it’s important to remember that there’s going to be some carry over cooking with this fish. You want to take it off when it’s not all the way done. Because when you put it on a plate, for the next five or ten minutes, especially if you cover it with foil, it’s going to continue to cook. And then it’ll be overcooked. Okay, we’re going to go ahead and take our fish off the grill now. So we’re going to help it up. See look at that. See it’s not sticking. We’ll just help it off a little bit. Still very nice. Has a light char to it.

We’re going to continue on with the salmon recipe. I tinned it to hold in the heat and help hold in the carry over heat and perfect texture. Now that we’ve done this, remove the foil. Alright, so now we’re going to plate it. You can see that I’m leaving the skin right on there. Put it on the plate just like that. It’s a nice mayonnaise base… it actually has bread in it also ground up in the food processor, so what we’ll do is take a dab of it and put it right there in the center of the fish. And now we’re going to give this a try!

That is really fabulous everybody! The sauce does not overpower the fish, but the fish is not that strong. It’s not fishy at all, so if you don’t like fishy fish, this is the type of stuff to get and cook. Just remember to make sure it’s fresh. It shouldn’t smell like fish. And if it doesn’t smell like fish, it probably won’t taste like fish.
So anyways, that’s it from Creative Cooking Corner. If you have any questions, comments, or recipes that you would like us to try, just leave us a post and we’ll get back to you.

25 Responses to Grilled Salmon

  1. Tommy Walker says:


  2. wendy lynne says:

    This looks delicious and easy to make. Can’t wait to try it! Thank you.

  3. Jeff Rose says:

    Wow! That’s look delicious!!

  4. Karriann Graf says:

    @klimadesigngroup What are you making since your just learning to cook?

  5. The Greenlight Coach says:

    Love the fish buying secrets.. no funky no fishy! And the rooster was
    cracking me up. I love salmon so this is nice and easy. I can use gluten
    free bread for the dressing. Yummmm

  6. mikewattstv says:

    The rooster in the background is awesome!

  7. see202uk says:

    Are you ganna grill the rooster anytime soon?

  8. amansidhu89 says:

    I am trying this out , thanks.

  9. Kolenschopper says:

    That salmon must be over cooked when it is 5 minutes on high heat. And i
    think the skin is very tasty if cooked correctly.

  10. Brook Melee says:

    “Salmon Steaks”??? WRONG. Fillets.

  11. Brook Melee says:

    Holy fuck, MAYO??? Moving on……

  12. adrianchen19888 says:

    burn as fk

  13. Scott Davey says:

    Thanks for the tips

  14. mamz21 says:

    So if doesn’t smell like fish then it won’t taste like fish?! Then why the
    hell are you buying fish?!!? 

  15. Farmthree says:

    Salmon steaks??? Moron

  16. gReG sKi says:

    you are just so special (buying things from the back) its the same sh!t
    what do you think it flew first class unlike the other pieces, silly rabbit

  17. Brandon Bates says:

    # fail #thisguyisaidiot

  18. robofo25 says:

    Uhmmm a bit buuuurned?? Yeah. Definitely burned.

  19. poopygreg says:

    when did you take off the skin?

  20. Jason Sapp says:

    I eat the salmon skin

  21. Lynn Kramer says:

    Where to start?
    1. You burnt the Fu_k out of that fish.

    2. Mayo? That is pretty lazy don’t you think?

    3. Why buy a fresh fish, “the other day” and then wait to prepare it? If
    you do that, what is the point of insisting on freshness if it is going to
    be stored until it is no longer fresh any longer?

    4. Are you familiar with salmon steaks?
    Are you aware of the difference with a fillet? Steaks are always cut
    perpendicular to the fish’s spine or backbone. Fillets however are cut
    along the bone parallel with the spine or backbone.

    So now you know. People usually appreciate accuracy and sometimes they jump
    to conclusions about someone’s competency as a cook or chef accordingly.
    Basic gaffs like that can really cook your career, especially on YouTube
    where the whole world is judging you.

  22. davey929 says:

    If you don’t want your fish to taste like fish…DON’T EAT FISH!!! BTW when
    you lose the skin you lose the magic. Learn how to cook salmon before you
    make a video.

  23. alejandro 3485 says:

    Haah what a douche. U burnt the fuck outta the skin. U should
    Have not posted this video
    And done it again. The charcoal were way too hot. 

  24. roneldo666 says:

    Worst fucking acting!! dude cant even cook salmon!

  25. Chris Dinardo says:

    FRESH fish from Scotland. Can’t get any fresher than that–unless you
    live in that area of Europe. 

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