Grilled Salmon Steak Medallions Recipe

Name: Grilled Salmon Steak Medallions Recipe
Total time: 30 min
Yield: 4
Ingredients: Kosher salt; 4 (8-ounce; 225g) salmon steaks, deboned and rolled into medallions; 1 recipe Homemade Teriyaki Sauce; Thinly sliced scallions, for garnish; Lemon wedges, for garnish

Why This Recipe Works

Deboning the steaks makes rolling them easy.
Rolled steaks form a tight package that holds together better on the grill.

Perhaps the trickiest thing about grilling salmon steaks are the belly flaps—the parts that look like little legs on each steak. Because they're so thin, they cook the fastest and are easy to break when you attempt to turn or lift the steaks. By evening out the shape of the steaks into rounds, as we do here, the fish cooks more evenly, and broken belly flaps are pretty much a non-issue. Plus they're boneless, which makes eating them that much easier.

How to Roll and Grill Salmon Steaks

Grilled Salmon Steak Medallions Recipe

Active 30 mins

Total 30 mins

Serves 4 servings

Kosher salt
4 (8-ounce; 225g) salmon steaks, deboned and rolled into medallions
1 recipe Homemade Teriyaki Sauce
Thinly sliced scallions, for garnish
Lemon wedges, for garnish

Fill a medium bowl with water and add kosher salt until it tastes like ocean water. Add fish medallions and let soak for 10-15 minutes. Remove from water and pat dry.
Meanwhile, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place the rolled steaks on the hot side of the grill and cook without moving until seared on first side and fish releases from grill grate, about 2 minutes. Flip steaks, brush top sides with teriyaki sauce, and cook until bottom sides are seared and release from grill, about 2 minutes longer.
Flip steaks again to set glaze, approximately 30 seconds. Brush teriyaki sauce over second side. Flip on more time to set glaze on second side. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 110 to 120°F for medium-rare. Remove from grill, sprinkle with scallions and squeeze with lemon juice to serve.

This Recipe Appears In

How to Roll and Grill Salmon Steaks

Nutrition Facts (per serving)
491	Calories
30g	Fat
4g	Carbs
47g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	491
% Daily Value*
Total Fat 30g	39%
Saturated Fat 7g	34%
Cholesterol 124mg	41%
Sodium 1255mg	55%
Total Carbohydrate 4g	2%
Dietary Fiber 0g	1%
Total Sugars 3g
Protein 47g
Vitamin C 10mg	52%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 883mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.