Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s also wonderful on fillets.Note: Salmon fillets can be used in place of salmon steaks for this recipe.
Ingredients
- 1/4 cup packed light brown sugar
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon smoked paprika
- 4 (8-ounce) wild sockeye or coho salmon steaks or fillets (1 inch thick)
- 1 cup plain whole-milk greek yogurt
- 1/2 cup minced seeded unpeeled persian or english cucumber
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 small garlic clove, finely grated
- warm pita wedges and grilled on-the-vine cherry tomatoes, for serving
Instruction
- Whisk together brown sugar, salt, and paprika in a large, shallow dish. Add salmon; turn to coat. Cover and refrigerate 1 hour, flipping salmon occasionally.
- Meanwhile, stir together yogurt, cucumber, lemon juice, dill, and garlic in a bowl; season with salt to taste.
- Preheat grill to medium (350°F to 450°F). Using a spatula, scrape off most of the marinade from salmon; discard marinade. Place salmon on oiled grates; grill, covered, until slightly charred, about 4 minutes per side. Transfer salmon to a platter. Serve with tzatziki, warm pita wedges, and grilled tomatoes.
