BBQ Salmon Steaks

In September, here in British Columbia, not only are there tons of fresh produce 🍒🍆🍅🥒 on the supermarket shelves, but we also have an abundant supply of fish. It can be sablefish (black cod), Pacific halibut, and rockfish, also known as Pacific snapper.
 
The most popular one here on the West Coast is definitely salmon 🐟. Highly available, it can be sockeye, Chinook, or Coho. It’s sold as whole, fillets, portions, or steaks. It’s either fresh on ice, pre-packaged, frozen (frozen-at-sea), smoked, or cured.
 
David and I love 💖 our salmon. There’s his famous Pacific Coast Salmon on the BBQ recipe, my Salmon Pie served with a nice Béchamel sauce, this elegant appetizer called Asian Cucumber Salmon Rolls, our popular Baked Salmon with Dill Sauce, the amazing Easy Miso Glazed Salmon, and many others.
 
Another one we like to make is our BBQ Salmon Steaks! Loaded with flavor, this fish is unbelievably tasty! With a gorgeous marinade used as a basting sauce 🥣 as well, this is a great recipe to serve at your next gathering.
 
Prepping the sauce takes 5 minutes ⏳ and it makes a generous cup…
I like using a measuring cup when making it, as it’s easier to pour into the resealable plastic bag without the mess. The ingredients that go into the marinade are just fabulous: maple syrup, hoisin sauce that brings a nice umami taste, rice wine vinegar for acidity, and sambal oelek for heat, just to name a few.
 
The marinade is poured into the bag with the salmon steaks. After being gently flipped a couple of times to nicely coat the fish, the bag is transferred to the fridge for at least 30 minutes and up to 3 hours. I normally chill for 2 hours ⏰.
 
Besides this BBQ Salmon Steaks recipe, when it comes to marinating meat, I always place the bag in a pie plate because of its sloped sides. The reason is that once the bag had a little hole in it and created a big mess 🧼🧽 in the fridge. As they say – “Live and learn”.
 
When ready to grill, the salmon is removed from the bag and sits at room temperature for 20 minutes ⌚ but no more than 60 minutes… it’s fish after all! Like any other protein, allowing it to sit before cooking helps it to cook evenly.
 
While the steaks 🐡 are on the counter, the marinade is poured into a small saucepan and brought to a gentle simmer. As soon as it starts bubbling, the heat is reduced to medium-low (or lower, depending on your cooktop) and kept warm until needed.
 
After generously oiling the grates with canola oil, and the barbecue temperature brought to between 450°F and 500°F, the fish is grilled for 4 to 6 minutes on the first side, depending on the thickness. Then it’s flipped and grilled 🔥 on the other side for 3 to 5 minutes, basting both sides with the warm sauce.
 
It’s all about preference. For a medium-rare center, the internal temperature should read 130°F. We prefer fully cooked, which is 140°F. Keep in mind that after grilling, while resting, the steaks’ temperature 🌡️° will continue to rise a little.
 
I like serving the salmon on a bed of rice 🍚, with some steamed vegetables next to it. For garnish, I sprinkle on some toasted sesame seeds and finish it with sliced green onions. There will be plenty of sauce therefore, I pour some into small dishes on the side for dipping.
 
These BBQ Salmon Steaks are amazingly flavorful! Easy to make, it’s a delicious meal to serve for backyard barbecues or family gatherings. With plentiful salmon around, don’t delay, and make 👩‍🍳👨‍🍳 this delightful fish recipe soon!
Bon Appétit! 🍽
 
Check out these other amazing fish recipes… 😀
– Grilled Tuna Steaks
– Creamy Creole Red Snapper
– Creamy Tuscan Salmon
– Grilled Marlin Steaks
– Country Boil
– Sole Almondine
– Blackened Grilled Fish
– Sardine Cups
– Cod au Gratin
– Grilled Fish Tacos
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood
 

 
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BBQ Salmon Steaks

Very flavorful, this delicious BBQ Salmon Steaks recipe is a great choice for backyard barbecues or family gatherings.

5 from 9 votes

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Servings 4

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Passive Time 1 hour hr

Ingredients

  

1x2x3x

• 3 to 4 large salmon steaks
• 2 tbsp. canola oil, plus more to grease BBQ grates tips & tricks
• ¼ cup good-quality maple syrup tips & tricks
• ¼ cup hoisin sauce
• 3 tbsp. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• ½ tbsp. sambal oelek
• 2 large cloves garlic, pressed
• 1 tbsp. ginger, minced
• 1 tbsp. toasted sesame seeds, for garnish tips & tricks
• 1 large sliced green onion, for garnish

Directions

 

• In a measuring cup, combine canola oil, maple syrup, hoisin sauce, soy sauce, rice wine vinegar, sambal oelek, garlic, and ginger; whisk until well blended.
• Place salmon steaks in a large re-sealable plastic bag. Pour the marinade over, close the bag, and gently toss to coat the fish. Place the bag on a plate and chill for at least 1 hour and up to 3 hours.
• Remove from the fridge and place salmon steaks on a plate. Let them sit for 20 minutes.
• Transfer the marinade into a small saucepan and bring to a gentle simmer. Reduce heat to medium-low and keep it warm until needed.
• Preheat BBQ between 450ºF and 500ºF; generously grease the grates with canola oil.
• When the temperature is reached, place salmon steaks on prepared grates and, depending on the thickness, grill 4 to 6 minutes on the first side. Flip and grill them 3 to 5 minutes more, basting with warm marinade, or until the internal temperature reads 130ºF for medium-rare or 140ºF for fully cooked.
• Let the steaks rest for 5 minutes before serving with rice and vegetables. Garnish with toasted sesame seeds and sliced onions.

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