by Cathy R.
Salmon Steaks are an affordable way to add vital nutrients like omega-3 fatty acids to your diet without breaking the bank. If possible, buy wild-caught salmon instead of farm-raised salmon. Wild-caught salmon is higher in nutritional value and won’t contain potentially harmful antibiotics, which are often used to keep farm-raised fish healthy.
Things You Will Need:
Gas or charcoal grill
Salmon Steaks, approximately 1/2-inch thick
Extra virgin olive oil, for brushing
Sea salt, to taste
Freshly ground black pepper, to taste
Serving plate or platter
Preheat a gas grill to 450 degrees Fahrenheit. If you are using a charcoal grill, allow the grill to preheat for 30 minutes.
Brush the fish with extra-virgin olive oil on both sides. Season the fish with sea salt and freshly ground black pepper to taste all over.
Wrap the fish in aluminum foil. Place the fish on the grill, and cook it for 7 to 8 minutes per side.
Remove the fish from the grill, and allow it to rest at room temperature, still wrapped in the foil, for 5 minutes before serving it.
Preheat the oven to 425 degrees Fahrenheit.
Place the fish in a baking dish, and brush it on both sides with extra-virgin olive oil. Season the fish to taste with sea salt and freshly ground black pepper all over.
Cover the top of the baking dish with aluminum foil. Bake the fish in the oven for 15 minutes without opening the oven door.
Remove the baking dish from the oven and allow the fish to rest for five minutes on a serving plate or platter before serving it.
Brush the fish on both sides with extra virgin olive oil and season the fish all over with sea salt and freshly ground black pepper.
Heat a sauté pan over high heat until hot but not smoking.
Add the fish and cook it for three minutes. Flip the fish over with a fish spatula and cook the fish for an additional three to four minutes on the other side.
Transfer the fish to a serving plate and allow it to rest for five minutes before serving it.
Serve the cooked fish with freshly sliced lemon or lime wedges for extra flavor without adding more fat. Dried dill can also be lightly sprinkled over the salmon fillets after they are cooked.