Ingredients (Serves 4)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon freshly grated ginger
1 garlic clove, minced
1/2 teaspoon cayenne pepper
Pinch of black pepper
4 salmon steaks
Time: Under 30 Minutes
How To Cook Barbeque Salmon Steaks
Using a blender, combine the lime juice, olive oil, mustard, fresh ginger, minced garlic, cayenne pepper, and black pepper.
Place the salmon steaks and marinade in a large resealable plastic bag. Turn to coat, squeeze out the air, seal the bag, and refrigerate. Allow
to marinate at least 1/ 1/2 hours.
Remove from refrigerator 30 minutes prior to grilling to bring the fish to room temperature. A warm piece of meat will sear
better than a cold one and create a nicer crust.
Before cooking salmon steaks
clean, lightly oil, and preheat your outdoor grill for medium heat (300 - 400 degrees F). If you're using
charcoal, the grill is ready when you can hold the palm of your hand two inches above the grate for only 4 -5 seconds before pulling away.
Grill each side of your salmon steaks 4 - 5 minutes directly over the flames or coals (direct heat).
Brush each side once with leftover marinade. Total cooking time should be 8 - 10 minutes.
Halfway through grilling each side, give your salmon steak a 90 degree turn in order to make criss-cross pattern grill marks.
The increase in seared surface area enhances the flavor of grilled meats.
The steaks are done when they flake easily with a fork. Serve warm with a dash of lime juice for more kick.