|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 9mg||44%|
|*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.|
To make this recipe, you'll need 2 untreated cedar or alder wood planks. Grilling salmon steaks on planks preserves the great flavor of the salmon while imparting a mild, smoky flavor from the steaming wood plank. It's a simple preparation as well. All you need to do is soak the planks for 1 to 2 hours and then prep the salmon and grill. It couldn't be easier!
It's best to remove the bones in the salmon steaks before grilling. You can ask your fishmonger to do the deboning or do it yourself. Deboning takes a few minutes with a sharp boning or fillet knife and tweezers or needle-nose pliers for the pin bones.
Serve plank grilled salmon with freshly steamed broccoli or spinach and rice, or serve it with grilled potatoes and a grilled side vegetable or salad. Place a few ears of corn, sliced eggplant, or zucchini on the grill to go with the salmon for a perfectly satisfying summer meal.
"The flavor from the Dijon mustard coating and plank was fantastic, and preparation was a breeze. I soaked the planks for about 2 hours and kept the gas grill at about 350 F to 375 F. My salmon steaks were about 1 inch thick and perfectly cooked in 28 minutes." —Diana Rattray
Steps to Make It
Gather the ingredients.
Soak the cedar planks in water for 1 to 2 hours. Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium (300 F to 375 F).
Combine olive oil, mustard, garlic, pepper, and salt in a small bowl.
Place the salmon steaks on the soaked planks. Spread the oil and mustard mixture evenly over both sides of the salmon steaks.
Place the planks on the grill over the inactive burner. Close the lid and cook until the salmon opaque and reaches an internal temperature of 145 F, 20 to 30 minutes.
Remove salmon steaks from grill and serve immediately.
How to Debone a Salmon Steak
To remove the bones from a salmon steak, slice along the inner membrane on one side, moving the knife from the spine bone to the tip of the belly flap, then repeat on the other side. Try to avoid cutting into the meat. Then carefully run the knife around both sides of the spine bone, cutting almost to the skin. Remove and discard the pieces you cut out. Feel for pin bones by gently rubbing your fingers over the meat. Pull out any pin bones with tweezers or needle-nose pliers.
How to Use Leftover Cooked Salmon
A reheated salmon steak won't be as moist and delicious as the day it was cooked, but there are other ways to use that leftover salmon.
Use leftover cooked salmon in any recipe calling for flaked canned salmon or try one of these tasty dishes:
- You can impart extra flavor into the salmon by soaking the planks in a liquid other than water, such as wine, cider, or apple juice.
- Serve the salmon with a sauce, such as tartar sauce or remoulade, or a warm lemon caper sauce or dill sauce.
How to Store Leftover Salmon Steaks
- Refrigerate leftover salmon in an airtight container within 2 hours and eat within 3 days.
- To freeze, wrap the salmon in plastic wrap and place it in a resealable freezer bag. Label the bag with the name and date and freeze for up to 4 months. Defrost in the refrigerator overnight.
- To reheat a salmon steak, place it in a baking dish and cover loosely with a sheet of foil. Heat it in a 275 F oven for 10 to 15 minutes, until warmed throughout.