Best Broiled Salmon Steaks Recipes

BROILED SALMON STEAKS

Steps:

• Rinse the salmon steaks and pat dry with paper towels.
• In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
• Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
• Let stand for 15 minutes.
• Set the oven rack 3 to 4 inches below the element and preheat the broiler.
• Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
• Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
• Broil the salmon until lightly browned, 3 to 5 minutes.
• Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
• Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
• Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.

BROILED SALMON STEAKS WITH HORSERADISH CRUST

Steps:

• Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.

BROILED SALMON STEAKS

Steps:

• Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5-7 minutes.
• Serve with Roasted Poblano and Caper Salsa.

QUICK & CITRUSY BROILED SALMON STEAKS

Steps:

• Preheat the boiler.
• In a bowl combine lime juice and soy sauce.
• Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt.
• Broil 4 inches from the flame for about 5 minutes.
• Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done.
• Serve at once.

BROILED SALMON STEAKS WITH POBLANO AND CAPER SALSA

Steps:

• For salmon: Heat broiler. Place 6 oz salmon steaks on a baking sheet. Drizzle with 2 T olive oil, turning to coat; season with s & p. Broil 5 - 7 minutes. Char poblano chile. Transfer to small bowl, cover with plastic wrap and let sit 10 minutes. Peel, seed, and coarsely chop. Heat 1/3 c olive oil in a small skillet over medium heat and cook 1 T capers and 1/2 t cumin seeds, stirring until mixture is fragrant (30 seconds) Remove peel and pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 c chopped parsley and caper mixture; season with s & p.