Best Spice Crusted Salmon Steaks Recipes

SPICE-CRUSTED SALMON STEAKS WITH HOISIN-ORANGE GLAZE image

Yield 2

Number Of Ingredients 16

2 8-ounce boneless salmon steaks (as described above...or filets, if that's what you have)
Spice Crust:
1 tsp ground coriander
2 tsp sesame seeds
1/2 tsp ground ginger
1/4 tsp lightly ground Szechuan peppercorns (or black peppercorns)
1/2 tsp salt
2 tsp Asian sesame oil
Glaze/Marinade:
1/2 cup hoisin sauce
1/4 cup orange juice
1 tsp grated orange rind
1/2 tsp red Curry Paste (or other hot chili paste)
1 large garlice clove minced
1 tbsp minced ginger root
1 tbsp minced scallions - white part

Steps:

Combine dry spices for the rub, lghtly coat both side of each salmon steak with the sesame oil, and then dust with the spice rub and press with fingers to evenly distribute. Chill while preparing marinade. Combine marinade/glaze ingredients in small saucepan and bring to a boil, reducing slightly to thicken. Remove from heat and bring to room temperature. When cooled, brush both sides of fish and reserve the rest for brushing during cooking and serving as a sauce. Broil the fish for 8-10 minutes total, depending on thickness, turning once, and brushing it with the marinade at a couple of intervals. Heat the remaining marinade to use as a sauce for serving. A garnish of slivered scallions makes a nice finishing touch.

SPICE CRUSTED SALMON STEAKS image

Yield 2

Number Of Ingredients 9

2 boneless salmon steaks, 1-1/2 to2 " thick, about 10 ounces each
(available at Stop & Shop)
2 Tbsp finely chopped fresh oregano
2 Tsp sesame seeds
1 Tsp ground cumin
1 Tsp or so of grated lemon rind
3/4 Tsp kosher salt or sea salt
punch of red pepper flakes
EVOO for moistening the fish

Steps:

Combine spice mixture ingredients in a small bowl. Moisten both sides of salmon with a bit of EVOO, and press the spices on both sides to coat. Refrigerate until ready to grill or broil. Grill on hot grill for 10-12 minutes, to desired doneness, or broil for same amount of time, turning halfway through the process.