How to Barbecue Salmon Steaks

How to Barbecue Salmon Steaks

Barbecued foods are wonderful at any time of the year, but especially during the summer months. Usually it means pork or beef but with a few variations, fish and other seafood can also be barbecued for those folks wanting a little healthier option. Salmon works wonderfully on the grill because of the fat content. Do not remove the skin as it works well as an insulator and will add nice flavor to the steak. It can be removed before serving if desired.


Step 1

Combine all the sauce ingredients in a small saucepan and cook for about 35 minutes until reduced to 1 cup. This can be done a day or two ahead of time for convenience. Place the reduced barbecue sauce into a container and allow to come to room temperature. If not using immediately, store in the refrigerator.

Step 2

Soak your cedar plank in water for 15 to 60 minutes. Lightly oil with vegetable or olive oil. Place in grill for a 3 minute warm up. Rinse the salmon steaks in cold water and sprinkle with a little salt and fresh lemon juice. Place on the hot cedar plank and brush with a coat of the barbecue sauce, flip and coat the other side as well. Place on the medium heat grill and close grill cover. Keep heat at 345 to 365 degrees.

Step 3

Brush another coat of barbecue sauce after about 10 minutes, flipping carefully with a spatula. Coat other side with glaze. Grill for another 10 to 12 minutes or until internal temperature is about 165 degrees or the flesh is no longer translucent. Spray with a little water if the plank catches on fire.

Step 4

Remove the salmon steaks on the cedar plank from the grill and set the plank on a hotplate directly on the table. Drizzle a little of the extra barbecue sauce over the salmon steaks and sprinkle on some chives. Serve with mashed potatoes and corn on the cob. Everyone will be cleaning their plates!

Tips and Warnings

For a sophisticated flare, crumble a little bleu cheese on top just before serving.

Things You'll Need

1 cup honey, 2 Tbsp. freshly grated gingerroot, 4 Tbsp. fresh lemon juice, 3 Tbsp. lite soy sauce, 1 1/2 tsp. minced garlic, 2 Tbsp. apple cider vinegar, 1 cedar plank about 24 inches long, 6 salmon fillets

About this Author

Based in Maryland, Heidi Braley, currently writes for local and online media outlets. Some of Braley's articles from the last 10 years are in the "Oley Newsletter," "Connections Magazine," GardenGuides and Braley's college life included Penn State University and Villanova University with her passions centered in nutrition and botany.

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