Grilled Salmon Steaks

Why You’ll Love This Recipe

I love this dish because it’s both impressive and simple. Salmon steaks hold their shape on the grill better than fillets, making them beginner-friendly. The mayonnaise-mustard coating keeps the fish moist and ensures a gorgeous charred crust without tearing. And the flavor? Rich, slightly tangy, and smoky—pure grilled perfection.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 salmon steaks (about 1 inch thick, skin on)

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon or whole-grain mustard

• 1 tablespoon olive oil

• Salt and pepper, to taste

• Lemon wedges, for serving

• Fresh herbs (dill, parsley, or thyme), optional garnish

Directions

1. Preheat the Grill:
   I heat the grill to medium-high and brush the grates clean. Then I oil the grates lightly to further prevent sticking.

2. Make the Sauce:
   In a small bowl, I mix the mayonnaise, mustard, olive oil, and a pinch of salt and pepper. This becomes my anti-stick coating and flavor enhancer.

3. Coat the Salmon:
   I brush both sides of each salmon steak generously with the mayo-mustard mixture.

4. Grill Without Moving:
   I place the salmon steaks directly on the grill grates and let them cook undisturbed for 4 to 5 minutes per side. The fish naturally releases from the grill once it’s ready to flip. I use a thin metal spatula to turn them gently.

5. Check for Doneness:
   The salmon should be opaque throughout and flake easily with a fork. I remove the steaks from the grill and let them rest for a few minutes.

6. Serve:
   I serve the salmon hot, topped with a squeeze of fresh lemon and a sprinkle of herbs for brightness.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Calories per serving (approx): 410 kcal

Variations

Sometimes I add a little smoked paprika or cayenne to the mayo-mustard blend for a spicy twist. For a different flavor, I swap the mustard for miso paste or add minced garlic and herbs into the sauce. I’ve also tried grilling on cedar planks for extra smokiness.

storage/reheating

Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. I enjoy it cold over salads or gently reheated in a low oven (300°F) for 10 minutes. It also makes great salmon cakes or sandwich fillings the next day.

FAQs

How do I prevent the salmon from sticking to the grill?

I always use the mayo-mustard mix, preheat the grill well, and let the fish release naturally after 4–5 minutes. No early flipping!

Can I use salmon fillets instead of steaks?

Yes, but fillets are more delicate and prone to breaking. I handle them gently and consider grilling them on foil or a fish grate.

Can I bake this instead of grilling?

Absolutely. I bake at 400°F for 12–15 minutes, still using the same sauce for flavor and moisture.

What sides go well with grilled salmon?

I love serving this with grilled vegetables, potato salad, couscous, or a fresh green salad with vinaigrette.

Do I need to marinate the salmon?

No need. The mayo-mustard coating does the work of adding flavor and moisture in real time, no marinating required.

Conclusion

Grilled salmon steaks are one of the easiest ways I elevate my summer meals. The combo of rich fish, smoky grill flavor, and the tangy mayo-mustard crust is unbeatable. Once I got the hang of not touching the fish too soon, I found this to be one of the most rewarding and foolproof ways to enjoy salmon.

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